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"slug": "check-please-bay-area-reviews-oles-waffle-shop-korean-superette-pazzo",
"title": "Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, 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\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\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-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, 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\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\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-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\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.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-funky-elephant-ys-choice-jims-by-mlvs",
"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"headTitle": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night 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-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\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 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night 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-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-dacha-kitchen-bar-pizzeria-da-laura-brigitte-bistro",
"title": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro",
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"headTitle": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\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-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [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 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\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-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/_3LSzLo5yF4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_3LSzLo5yF4'\n title='//www.youtube.com/embed/_3LSzLo5yF4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? 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"slug": "check-please-bay-area-reviews-got-plate-lunch-via-del-corso-curry-leaves-bistro",
"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro",
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"headTitle": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr>\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr>\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. We have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"6916\" data-end=\"6979\">\u003cstrong data-start=\"6916\" data-end=\"6937\">Cecilia Phillips:\u003c/strong> Just bounce the shoulders. I can do that.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr>\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr>\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. We have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi",
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"headTitle": "Check, Please! Bay Area reviews: Ethel’s Fancy, Cato’s Ale House, Kiku Sushi | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area Returns for Its 20th Season!",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For two decades, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> has been your go-to guide for uncovering the Bay Area’s best dining spots and we’re celebrating this milestone with a fresh lineup in April! The James Beard and Emmy Award-winning series is back with fresh restaurant discoveries, from Michelin-level tasting menus to local comfort food favorites.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals join host Leslie Sbrocco to share their top restaurant picks, swap stories, and debate their dining experiences. From elegant, French-inspired tasting menus in San Jose, handmade pastas that transport you straight to Italy in Berkeley, and plant-based dishes that redefine expectations in Burlingame, this season is packed with bold flavors and must-try spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Get ready for a season packed with unforgettable meals, hidden gems, and lively food-loving guests. Catch four new episodes to kick off the season starting \u003c/span>\u003cb>April 10, Thursdays at 7:30 PM on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=MQ1qDqTFIXc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 10\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Ethel’s Fancy\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Palo Alto\u003c/b>\u003cspan style=\"font-weight: 400\">, a Michelin-trained chef puts a modern twist on Japanese American cuisine, serving up dishes like charcoal-grilled prawns and black sesame soft serve.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Cato’s Ale House\u003c/b>\u003cspan style=\"font-weight: 400\">, an \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> institution since 1994, keeps locals coming back with its rotating craft beer selection, the satisfying Retroburger, and the crispy-yet-juicy Hallelujah! fried chicken sandwich.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sushi lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, 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night bazaar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Returns for Its 20th Season! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For two decades, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> has been your go-to guide for uncovering the Bay Area’s best dining spots and we’re celebrating this milestone with a fresh lineup in April! The James Beard and Emmy Award-winning series is back with fresh restaurant discoveries, from Michelin-level tasting menus to local comfort food favorites.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals join host Leslie Sbrocco to share their top restaurant picks, swap stories, and debate their dining experiences. From elegant, French-inspired tasting menus in San Jose, handmade pastas that transport you straight to Italy in Berkeley, and plant-based dishes that redefine expectations in Burlingame, this season is packed with bold flavors and must-try spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Get ready for a season packed with unforgettable meals, hidden gems, and lively food-loving guests. Catch four new episodes to kick off the season starting \u003c/span>\u003cb>April 10, Thursdays at 7:30 PM on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/MQ1qDqTFIXc'\n title='//www.youtube.com/embed/MQ1qDqTFIXc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 10\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Ethel’s Fancy\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Palo Alto\u003c/b>\u003cspan style=\"font-weight: 400\">, a Michelin-trained chef puts a modern twist on Japanese American cuisine, serving up dishes like charcoal-grilled prawns and black sesame soft serve.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Cato’s Ale House\u003c/b>\u003cspan style=\"font-weight: 400\">, an \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> institution since 1994, keeps locals coming back with its rotating craft beer selection, the satisfying Retroburger, and the crispy-yet-juicy Hallelujah! fried chicken sandwich.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sushi lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in 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creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, 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>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr>\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Piemonte, Italy $54\u003cbr>\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr>\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, 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>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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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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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
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