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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s 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pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
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"headTitle": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area Returns for Its 20th Season!",
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"headTitle": "Check, Please! Bay Area Returns for Its 20th Season! | KQED",
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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\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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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 \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter",
"title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. 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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant",
"title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant",
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"headTitle": "Check, Please! Bay Area reviews: Cicero’s Pizza, Cafe Soleil, Tony’s Seafood Restaurant | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\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-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. 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 product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, 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. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> There’s no right or wrong way to eat an oyster, as long as you’re eating it.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\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-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(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>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. 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 product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, 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. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table",
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"headTitle": "Check, Please! Bay Area reviews: Eggy’s Neighborhood Kitchen, La Gare, Lao Table | KQED",
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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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"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: TIPS Roadside, Café Colucci, Routier",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. 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"title": "Check, Please! Bay Area reviews: TIPS Roadside, Café Colucci, Routier",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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},
"link": "https://www.cityarts.net",
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},
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"order": 1
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"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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"id": "commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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},
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"id": "fresh-air",
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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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"hidden-brain": {
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"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"
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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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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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. ",
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"order": 15
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},
"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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"order": 18
},
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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/",
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"link": "/radio/program/latino-usa",
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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"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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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"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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",
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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",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"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",
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