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"slug": "check-please-bay-area-reviews-funky-elephant-ys-choice-jims-by-mlvs",
"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
"description": "Check, Please! Bay Area begins its 21st season with four brand-new episodes in April, led by host Leslie Sbrocco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea",
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"headTitle": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, 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\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\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-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, 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\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\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-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!",
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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 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",
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"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble 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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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"slug": "check-please-bay-area-reviews-skilletz-cafe-peony-seafood-le-papillon",
"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
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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",
"description": "Bay Area foodies review hearty Mexican-inspired brunch in Fremont, dim sum delights in Oakland and French-inspired fine dining in San Jose.",
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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",
"description": "Check, Please! Bay Area host Leslie Sbrocco hosts four new episodes of the beloved KQED show for its 20th season in April 2025.",
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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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"title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter | KQED",
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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. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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