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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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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi",
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"headTitle": "Check, Please! Bay Area reviews: Ethel’s Fancy, Cato’s Ale House, Kiku Sushi | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-baia-restaurant-mare-island-brewing-co-ferry-taproom-a-cote",
"title": "Check, Please! Bay Area reviews: Baia Restaurant, Mare Island Brewing Co. Ferry Taproom, À Côté",
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"headTitle": "Check, Please! Bay Area reviews: Baia Restaurant, Mare Island Brewing Co. Ferry Taproom, À Côté | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 6, airs Thursday, September 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Saucy, savory Italian comfort food… without the meat? The menu at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, located in San Francisco’s Hayes Valley neighborhood, boasts all the familiar favorites – pastas, pizzas, and parms all have prominent placement – with a twist: They’re entirely plant-based. Then, tucked along the scenic Vallejo shoreline, \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom \u003c/b>\u003cspan style=\"font-weight: 400\">is home to simple, savory and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island. Finally, in Oakland’s Rockridge district, \u003c/span>\u003cb>À Côté \u003c/b>\u003cspan style=\"font-weight: 400\">offers eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting. Reporter Cecilia Phillips closes out this week’s episode with a visit to the country’s oldest cheese company, Petaluma’s \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\">, for a lesson in cheesemongering, beekeeping and honey harvesting. This historic creamery crafts artisan cheeses by hand, employing the same traditional French cheesemaking techniques first used by its founders in 1865.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21905\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21905 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1536x864.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deb Levine, Mark Snyder and Thomas Brungardt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.baiasf.com/\">\u003cb>Baia Restaurant\u003c/b>\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mareislandbrewingco.com/ferry-taproom\">\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.acoterestaurant.com/\">\u003cb>À Côté\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://marinfrenchcheese.com/\">\u003cb>Marin French Cheese Co.\u003c/b>\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://ww2.kqed.org/app/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=\"wp-image-21909 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg\" alt=\"\" width=\"500\" height=\"667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1020x1361.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-768x1025.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1151x1536.jpg 1151w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1535x2048.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1920x2562.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-scaled.jpg 1919w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.etudewines.com\">2020 Etude Pinot Gris\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Carneros, California $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Etude is a classic producer known for Pinot Noir and Chardonnay, but the Pinot Gris is my personal favorite in their lineup. Pinot Gris is a white grape usually known by its more famous moniker, Pinot Grigio. This wine, however, has nothing in common with light, racy styles dubbed Pinot Grigio. The Etude Pinot Gris is reminiscent of plush, aromatic styles from Alsace, France. A white with explosive floral and citrus aromas that might make you think the wine is sweet (it’s not), the vibrant acidity balances its supple mouthfeel. A uniquely dry yet fruit-driven white to sip alone or with dishes from grilled sausages to pork loin or lemon-drizzled fish.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.esclans.com/product/whispering-angel\">2022 Whispering Angel Rosé by Caves d’Esclans\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Cotes de Provence, France $22\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>In the heart of southern France’s Provence region, Chateau d’Esclans, is a stunning property that’s home to an iconic wine called Whispering Angel. More than 15 years ago, Sasha Lichine, began a renaissance of Rosé and brought the beauty of high quality, dry and delicate pink wines to American palates. We fell in love. The 2022 vintage of this classy wine carries on their tradition of quality. Made with grapes such as Grenache, Cinsault and Rolle, this stylishly dry yet fruity pink is a favorite among wine drinkers because it’s beautiful to look at and drink.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.langandreed.com\">2021 Lang & Reed Cabernet Franc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>North Coast, California $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Lang & Reed was founded three decades ago in Napa Valley by John and Tracey Skupny to explore the beauty of a French grape variety named Cabernet Franc. Heralded in France in the blends of Bordeaux and in red Loire Valley wines, Cab Franc is a grape that creates sleek and unique wines. This layered red sports dark berry and mineral notes with a touch of rose petal aromas. Sipping it is like drinking silk – lush yet vibrantly lovely. If you’re looking for a red with style, seek out this stunner and either decant to drink immediately or stash in your cellar for years to come.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Baia Restaurant, Mare Island Brewing Co. Ferry Taproom, À Côté",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 6, airs Thursday, September 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Saucy, savory Italian comfort food… without the meat? The menu at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, located in San Francisco’s Hayes Valley neighborhood, boasts all the familiar favorites – pastas, pizzas, and parms all have prominent placement – with a twist: They’re entirely plant-based. Then, tucked along the scenic Vallejo shoreline, \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom \u003c/b>\u003cspan style=\"font-weight: 400\">is home to simple, savory and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island. Finally, in Oakland’s Rockridge district, \u003c/span>\u003cb>À Côté \u003c/b>\u003cspan style=\"font-weight: 400\">offers eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting. Reporter Cecilia Phillips closes out this week’s episode with a visit to the country’s oldest cheese company, Petaluma’s \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\">, for a lesson in cheesemongering, beekeeping and honey harvesting. This historic creamery crafts artisan cheeses by hand, employing the same traditional French cheesemaking techniques first used by its founders in 1865.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21905\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21905 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1536x864.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deb Levine, Mark Snyder and Thomas Brungardt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.baiasf.com/\">\u003cb>Baia Restaurant\u003c/b>\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mareislandbrewingco.com/ferry-taproom\">\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.acoterestaurant.com/\">\u003cb>À Côté\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://marinfrenchcheese.com/\">\u003cb>Marin French Cheese Co.\u003c/b>\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://ww2.kqed.org/app/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=\"wp-image-21909 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg\" alt=\"\" width=\"500\" height=\"667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1020x1361.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-768x1025.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1151x1536.jpg 1151w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1535x2048.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1920x2562.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-scaled.jpg 1919w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.etudewines.com\">2020 Etude Pinot Gris\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Carneros, California $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Etude is a classic producer known for Pinot Noir and Chardonnay, but the Pinot Gris is my personal favorite in their lineup. Pinot Gris is a white grape usually known by its more famous moniker, Pinot Grigio. This wine, however, has nothing in common with light, racy styles dubbed Pinot Grigio. The Etude Pinot Gris is reminiscent of plush, aromatic styles from Alsace, France. A white with explosive floral and citrus aromas that might make you think the wine is sweet (it’s not), the vibrant acidity balances its supple mouthfeel. A uniquely dry yet fruit-driven white to sip alone or with dishes from grilled sausages to pork loin or lemon-drizzled fish.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.esclans.com/product/whispering-angel\">2022 Whispering Angel Rosé by Caves d’Esclans\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Cotes de Provence, France $22\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>In the heart of southern France’s Provence region, Chateau d’Esclans, is a stunning property that’s home to an iconic wine called Whispering Angel. More than 15 years ago, Sasha Lichine, began a renaissance of Rosé and brought the beauty of high quality, dry and delicate pink wines to American palates. We fell in love. The 2022 vintage of this classy wine carries on their tradition of quality. Made with grapes such as Grenache, Cinsault and Rolle, this stylishly dry yet fruity pink is a favorite among wine drinkers because it’s beautiful to look at and drink.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.langandreed.com\">2021 Lang & Reed Cabernet Franc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>North Coast, California $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Lang & Reed was founded three decades ago in Napa Valley by John and Tracey Skupny to explore the beauty of a French grape variety named Cabernet Franc. Heralded in France in the blends of Bordeaux and in red Loire Valley wines, Cab Franc is a grape that creates sleek and unique wines. This layered red sports dark berry and mineral notes with a touch of rose petal aromas. Sipping it is like drinking silk – lush yet vibrantly lovely. If you’re looking for a red with style, seek out this stunner and either decant to drink immediately or stash in your cellar for years to come.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 1, airs Thursday, April 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Benicia, \u003c/span>\u003cb>One House Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">uses the force to win over customers with buttery baked goods — think everything from fresh breads and sweet pastries to savory meat pies and house-made soups. This North Bay spot even went viral in 2022 thanks to one of its most creative concoctions: a life-size “Pan Solo,” a rendering of famed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Star Wars \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hero Han Solo composed entirely of bread. Then, in Walnut Creek, \u003c/span>\u003cb>Burma 2\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up authentic Burmese cuisine, offering traditional favorites like crunchy tea leaf salad and fresh-from-the-wok shrimp stir fry alongside Burmese-inspired cocktails and beers. Finally, nestled in a quiet San Rafael neighborhood, \u003c/span>\u003cb>The Monk’s Kettle Terra Linda \u003c/b>\u003cspan style=\"font-weight: 400\">brings big, juicy burgers, beers and brewpub fare to a lively, family-friendly space.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21715\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21715 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alex Friedman, Janice Wang and Adriel Socrates from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://onehousebakery.com\">\u003cb>One House Bakery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://burma2.com\">\u003cstrong>Burma 2\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/terra-linda/\">\u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21738 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"619\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-2048x1979.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1920x1856.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.earlstevensselections.com\">\u003cstrong>Kuiper Belt ‘Atmospheric’ Dry Gin by E-40\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>$45\u003cbr>\n\u003c/em>As a gin lover, I’ve become enamored with an out-of-this-world dry gin dubbed Kuiper Belt. Made with eight unique botanicals, this juniper, floral, and citrus-scented spirit comes in a sleek, space-age shaped bottle. The celestial label depicts icy asteroids of the galactic Kuiper Belt encouraging drinkers to pour this bold spirit over ice and sip. I enjoy it with tasty tonic or in a heavenly Negroni. Earl Stevens is a Bay Area legend. Otherwise known as rap icon and music mogul, E-40, Earl was born in Vallejo and has made the Bay Area his home. In addition to his music, food projects, and myriad entrepreneurial ventures, he is making a name for himself with quaffable wines and smooth spirits under his Earl Stevens Selections brand.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://macrostiewinery.com/\">2020 MacRostie Nightwing Vineyard Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Petaluma Gap, Sonoma County, $48\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>With a history stretching back more than 30 years, Steve MacRostie and winemaker, Heidi Bridenhagen, make wines that showcase the unique places the grapes are grown. They source fruit from more than 20 Chardonnay vineyard sites throughout the state and this is the inaugural vintage from the cool-climate Nightwing vineyard. Crisp and layered, it’s a stunning sip. Try all the MacRostie expressions as the winery crafts some of California’s best Chardonnays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.duckhornwineshop.com/product/2020-greenwing-columbia-valley-cabernet-sauvignon\">2020 Greenwing Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Columbia Valley, Washington State, $30\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley icon, Duckhorn, is famed for California Cabernet Sauvignon. But, their Golden state bottlings are now complemented by a worthy Cab from Washington. I’ve long been a fan of rich reds from the Columbia Valley of Washington state and this affordable wine demonstrates why…it is saturated with dark berry fruit flavors underscored with a kick of peppery complexity. Balancing elegance with intensity is a hallmark of both Columbia Valley and the craftsmanship of Duckhorn Cabernets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 1, airs Thursday, April 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Benicia, \u003c/span>\u003cb>One House Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">uses the force to win over customers with buttery baked goods — think everything from fresh breads and sweet pastries to savory meat pies and house-made soups. This North Bay spot even went viral in 2022 thanks to one of its most creative concoctions: a life-size “Pan Solo,” a rendering of famed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Star Wars \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hero Han Solo composed entirely of bread. Then, in Walnut Creek, \u003c/span>\u003cb>Burma 2\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up authentic Burmese cuisine, offering traditional favorites like crunchy tea leaf salad and fresh-from-the-wok shrimp stir fry alongside Burmese-inspired cocktails and beers. Finally, nestled in a quiet San Rafael neighborhood, \u003c/span>\u003cb>The Monk’s Kettle Terra Linda \u003c/b>\u003cspan style=\"font-weight: 400\">brings big, juicy burgers, beers and brewpub fare to a lively, family-friendly space.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21715\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21715 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alex Friedman, Janice Wang and Adriel Socrates from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://onehousebakery.com\">\u003cb>One House Bakery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://burma2.com\">\u003cstrong>Burma 2\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/terra-linda/\">\u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21738 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"619\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-2048x1979.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1920x1856.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.earlstevensselections.com\">\u003cstrong>Kuiper Belt ‘Atmospheric’ Dry Gin by E-40\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>$45\u003cbr>\n\u003c/em>As a gin lover, I’ve become enamored with an out-of-this-world dry gin dubbed Kuiper Belt. Made with eight unique botanicals, this juniper, floral, and citrus-scented spirit comes in a sleek, space-age shaped bottle. The celestial label depicts icy asteroids of the galactic Kuiper Belt encouraging drinkers to pour this bold spirit over ice and sip. I enjoy it with tasty tonic or in a heavenly Negroni. Earl Stevens is a Bay Area legend. Otherwise known as rap icon and music mogul, E-40, Earl was born in Vallejo and has made the Bay Area his home. In addition to his music, food projects, and myriad entrepreneurial ventures, he is making a name for himself with quaffable wines and smooth spirits under his Earl Stevens Selections brand.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://macrostiewinery.com/\">2020 MacRostie Nightwing Vineyard Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Petaluma Gap, Sonoma County, $48\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>With a history stretching back more than 30 years, Steve MacRostie and winemaker, Heidi Bridenhagen, make wines that showcase the unique places the grapes are grown. They source fruit from more than 20 Chardonnay vineyard sites throughout the state and this is the inaugural vintage from the cool-climate Nightwing vineyard. Crisp and layered, it’s a stunning sip. Try all the MacRostie expressions as the winery crafts some of California’s best Chardonnays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.duckhornwineshop.com/product/2020-greenwing-columbia-valley-cabernet-sauvignon\">2020 Greenwing Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Columbia Valley, Washington State, $30\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley icon, Duckhorn, is famed for California Cabernet Sauvignon. But, their Golden state bottlings are now complemented by a worthy Cab from Washington. I’ve long been a fan of rich reds from the Columbia Valley of Washington state and this affordable wine demonstrates why…it is saturated with dark berry fruit flavors underscored with a kick of peppery complexity. Balancing elegance with intensity is a hallmark of both Columbia Valley and the craftsmanship of Duckhorn Cabernets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in Santa Cruz or Monterey? \u003cb>Check, Please! Bay Area\u003c/b> is looking for guests for a special Monterey Bay episode. From Capitola to Carmel, Santa Cruz to Salinas, we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Da Boccery, Toto's Pizzeria, The Park Street Tavern",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 16, airs Thursday, February 16, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Livermore’s\u003cstrong> Da Boccery\u003c/strong> is “da place” for food and fun for the whole family. From bocce ball to axe throwing, shuffleboard to giant Jenga, this lively spot pairs casual bites with high-energy activities, plus craft beer and cocktails. Then, in San Bruno, \u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong> claims to be one of the oldest continuously family-owned pizzerias in the country. Now lovingly crafted by its fifth generation of pizza makers, the brick oven-baked pies follow the same traditional recipe first introduced by Grandpa Toto in 1932. Next, sample fresh, cozy Greek taverna and Italian ristorante favorites at a quaint neighborhood spot, \u003cstrong>The Park Street Tavern\u003c/strong> in Alameda. Finally, reporter Cecilia Phillips takes in the action at Newark’s \u003cstrong>Super Market Sundays\u003c/strong>, as local chefs throw down in a competition for the best fried chicken sandwich.\u003c/p>\n\u003cfigure id=\"attachment_21695\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21695 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco.png 1796w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Paula Johnson, Kevin Garcia and Lindsay Ulrey from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://daboccery.com\">\u003cb>Da Boccery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://totos.com\">\u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://theparkstreettavern.com\">\u003cb>The Park Street Tavern\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/_super.market.sundays_/?hl=en\">\u003cstrong>Super Market Sundays\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21699 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"756\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-800x945.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-160x189.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-768x907.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1300x1536.png 1300w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1734x2048.png 1734w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1920x2268.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.foliowine.com/wine/albarino/\">\u003cstrong>2021 Fillaboa Albariño\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Rías Baixas D.O., Spain, $16\u003cbr>\n\u003c/em>Albariño is a Spanish white wine and grape variety that ranks among my favorites. Hailing from northwestern Spain and the dramatic coastal region of Rías Baixas (meaning lower fjords), it’s a shining star on the Spanish wine scene. Fillaboa winery is one of the region’s best due to using primarily estate vineyards to craft their crisp, lush and racy bottlings. Drink this affordable white alongside fish dishes, fresh salads, spicy fare and anytime you need a refreshingly succulent sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.fleursdeprairie.com/\">2021 Fleurs de Prairie Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Languedoc, France, $20\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Pretty in pink is the ideal descriptor for this lovely Rosé from the south of France. Pale hued and aromatic, the blend of Grenache, Syrah and several other red grapes showcases spicy, fruity flavors and a silky texture. The name is an ode to the wildflowers carpeting areas near the vineyards. With stylish packaging and true substance in the bottle, it’s a superb pink to drink all year round.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://quivirawine.com/\">2019 Quivira Zinfandel\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Dry Creek Valley, Sonoma County, California, $28\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>A Sonoma County classic, Quivira brings Zinfandel to life with this peppery, dark-fruited red. As California’s heritage red grape variety, there are plenty of examples of ultra-full bodied reds with high alcohol and almost raisined fruit character. Not this wine. It’s an elegant Zin made with freshness and finesse in mind. Pour with ribs to complement the spicy/sweetness of barbeque sauce or savor with a saucy red pasta sauce or earthy, spicy lentil stew. Decadently delicious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Da Boccery, Toto's Pizzeria, The Park Street Tavern",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 16, airs Thursday, February 16, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Livermore’s\u003cstrong> Da Boccery\u003c/strong> is “da place” for food and fun for the whole family. From bocce ball to axe throwing, shuffleboard to giant Jenga, this lively spot pairs casual bites with high-energy activities, plus craft beer and cocktails. Then, in San Bruno, \u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong> claims to be one of the oldest continuously family-owned pizzerias in the country. Now lovingly crafted by its fifth generation of pizza makers, the brick oven-baked pies follow the same traditional recipe first introduced by Grandpa Toto in 1932. Next, sample fresh, cozy Greek taverna and Italian ristorante favorites at a quaint neighborhood spot, \u003cstrong>The Park Street Tavern\u003c/strong> in Alameda. Finally, reporter Cecilia Phillips takes in the action at Newark’s \u003cstrong>Super Market Sundays\u003c/strong>, as local chefs throw down in a competition for the best fried chicken sandwich.\u003c/p>\n\u003cfigure id=\"attachment_21695\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21695 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco.png 1796w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Paula Johnson, Kevin Garcia and Lindsay Ulrey from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://daboccery.com\">\u003cb>Da Boccery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://totos.com\">\u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://theparkstreettavern.com\">\u003cb>The Park Street Tavern\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/_super.market.sundays_/?hl=en\">\u003cstrong>Super Market Sundays\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21699 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"756\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-800x945.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-160x189.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-768x907.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1300x1536.png 1300w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1734x2048.png 1734w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1920x2268.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.foliowine.com/wine/albarino/\">\u003cstrong>2021 Fillaboa Albariño\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Rías Baixas D.O., Spain, $16\u003cbr>\n\u003c/em>Albariño is a Spanish white wine and grape variety that ranks among my favorites. Hailing from northwestern Spain and the dramatic coastal region of Rías Baixas (meaning lower fjords), it’s a shining star on the Spanish wine scene. Fillaboa winery is one of the region’s best due to using primarily estate vineyards to craft their crisp, lush and racy bottlings. Drink this affordable white alongside fish dishes, fresh salads, spicy fare and anytime you need a refreshingly succulent sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.fleursdeprairie.com/\">2021 Fleurs de Prairie Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Languedoc, France, $20\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Pretty in pink is the ideal descriptor for this lovely Rosé from the south of France. Pale hued and aromatic, the blend of Grenache, Syrah and several other red grapes showcases spicy, fruity flavors and a silky texture. The name is an ode to the wildflowers carpeting areas near the vineyards. With stylish packaging and true substance in the bottle, it’s a superb pink to drink all year round.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://quivirawine.com/\">2019 Quivira Zinfandel\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Dry Creek Valley, Sonoma County, California, $28\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>A Sonoma County classic, Quivira brings Zinfandel to life with this peppery, dark-fruited red. As California’s heritage red grape variety, there are plenty of examples of ultra-full bodied reds with high alcohol and almost raisined fruit character. Not this wine. It’s an elegant Zin made with freshness and finesse in mind. Pour with ribs to complement the spicy/sweetness of barbeque sauce or savor with a saucy red pasta sauce or earthy, spicy lentil stew. Decadently delicious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Sobre Mesa, DAMNFiNE pizza, Spinning Bones",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 14, airs Thursday, February 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In downtown Oakland, \u003cstrong>Sobre Mesa\u003c/strong> creates an urban neighborhood paradise with lush, tropical greenery, creative cocktails, and Afro-Latino small plates, an homage to Chef (and former Top Chef contestant) Nelson German’s Dominican roots and African ancestry. Then, \u003cstrong>DAMNFiNE pizza\u003c/strong> heats up San Francisco’s Outer Sunset with wood-fired pizzas, Italian spritzes, and other “damn fine” dishes. Finally, in Alameda, \u003cstrong>Spinning Bones\u003c/strong> takes California-style rotisserie for a spin. Specializing in quality roasted meats — poultry, pork, and beef — the menu is simple but delicious, serving up succulent, slow-cooked, spit-roasted deliciousness. Reporter Cecilia Phillips closes out this week’s episode with a trip to San Jose to check out \u003cstrong>Tasty Mob Market\u003c/strong>, a hip, new permanent food truck spot.\u003c/p>\n\u003cfigure id=\"attachment_21675\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21675 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deborah Goldberg, Rocky Kung and Keanna Harrison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sobremesaoak.com\">\u003cb>Sobre Mesa\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://damnfineco.com\">\u003cstrong>DAMNFiNE pizza\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://spinningbones.com\">\u003cstrong>Spinning Bones\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tastymobmarket.com/\">\u003cstrong>Tasty Mob Market\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21676 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"701\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-800x877.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-768x842.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863.jpg 1401w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.flattopwines.com/\">\u003cstrong>2021 Flat Top Hills Pinot Noir\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>California, $16\u003cbr>\n\u003c/em>Looking for a light-hearted red that still sports a serious pedigree? Seek out the affordable Flat Top Pinot Noir. I rank it atop the relatively few high-quality, well-priced Pinot Noirs on the market. Crafted by Angelina Mondavi – the fourth generation of the famed Napa Valley C. Mondavi family – it’s a wine that pairs as easily with grilled salmon as it does with carnitas or an earthy lentil soup. Named for the flat summits of the rolling hills where the Mondavi family used to gather, Flat Top’s lineup of easy-drinking wines are meant to celebrate everyday life.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.globalvineyard.com/gillmorewines/\">2021 Mariposa by Gillmore, Rosado de Pais\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Maule Valley, Chile, $14\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Packed with red-berry fruitiness that practically jumps from the glass, this delectable pink is a perennial favorite of mine. Hailing from Chile’s rugged and historic Maule wine region, it’s made from 70-year-old dry farmed vines of a red grape named Pais. Pale hued with aromatic freshness, it’s a perfect pink for Valentine’s Day celebrating and spring/summer sipping.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hestanvineyards.com/\">2017 Hestan Vineyards ‘Stephanie’ Merlot\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley has many hidden treasures and Hestan Vineyards is one of them. This small, family-owned property from the founders of Hestan cookware, is a stunning spot to visit. Their wines are elegant and complex while still being remarkably well priced. The ‘Stephanie’ line is named for the owners’ daughter and the gold embossed harp on the bottle is a nod to her musical talents. This mostly Merlot is smooth, velvety and stylish. A wine to impress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Sobre Mesa, DAMNFiNE pizza, Spinning Bones",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 14, airs Thursday, February 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In downtown Oakland, \u003cstrong>Sobre Mesa\u003c/strong> creates an urban neighborhood paradise with lush, tropical greenery, creative cocktails, and Afro-Latino small plates, an homage to Chef (and former Top Chef contestant) Nelson German’s Dominican roots and African ancestry. Then, \u003cstrong>DAMNFiNE pizza\u003c/strong> heats up San Francisco’s Outer Sunset with wood-fired pizzas, Italian spritzes, and other “damn fine” dishes. Finally, in Alameda, \u003cstrong>Spinning Bones\u003c/strong> takes California-style rotisserie for a spin. Specializing in quality roasted meats — poultry, pork, and beef — the menu is simple but delicious, serving up succulent, slow-cooked, spit-roasted deliciousness. Reporter Cecilia Phillips closes out this week’s episode with a trip to San Jose to check out \u003cstrong>Tasty Mob Market\u003c/strong>, a hip, new permanent food truck spot.\u003c/p>\n\u003cfigure id=\"attachment_21675\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21675 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deborah Goldberg, Rocky Kung and Keanna Harrison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sobremesaoak.com\">\u003cb>Sobre Mesa\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://damnfineco.com\">\u003cstrong>DAMNFiNE pizza\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://spinningbones.com\">\u003cstrong>Spinning Bones\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tastymobmarket.com/\">\u003cstrong>Tasty Mob Market\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21676 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"701\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-800x877.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-768x842.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863.jpg 1401w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.flattopwines.com/\">\u003cstrong>2021 Flat Top Hills Pinot Noir\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>California, $16\u003cbr>\n\u003c/em>Looking for a light-hearted red that still sports a serious pedigree? Seek out the affordable Flat Top Pinot Noir. I rank it atop the relatively few high-quality, well-priced Pinot Noirs on the market. Crafted by Angelina Mondavi – the fourth generation of the famed Napa Valley C. Mondavi family – it’s a wine that pairs as easily with grilled salmon as it does with carnitas or an earthy lentil soup. Named for the flat summits of the rolling hills where the Mondavi family used to gather, Flat Top’s lineup of easy-drinking wines are meant to celebrate everyday life.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.globalvineyard.com/gillmorewines/\">2021 Mariposa by Gillmore, Rosado de Pais\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Maule Valley, Chile, $14\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Packed with red-berry fruitiness that practically jumps from the glass, this delectable pink is a perennial favorite of mine. Hailing from Chile’s rugged and historic Maule wine region, it’s made from 70-year-old dry farmed vines of a red grape named Pais. Pale hued with aromatic freshness, it’s a perfect pink for Valentine’s Day celebrating and spring/summer sipping.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hestanvineyards.com/\">2017 Hestan Vineyards ‘Stephanie’ Merlot\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley has many hidden treasures and Hestan Vineyards is one of them. This small, family-owned property from the founders of Hestan cookware, is a stunning spot to visit. Their wines are elegant and complex while still being remarkably well priced. The ‘Stephanie’ line is named for the owners’ daughter and the gold embossed harp on the bottle is a nod to her musical talents. This mostly Merlot is smooth, velvety and stylish. A wine to impress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Butcher Crown Roadhouse & One Fish Raw Bar",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 13, airs Thursday, January 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Discover hog heaven in Petaluma at \u003cstrong>Butcher Crown Roadhouse\u003c/strong>. Dig into burgers, brews, and barbecue, from tender, lip-smacking ribs to smoked brisket and more. Next, trek to the heart of downtown Campbell, where \u003cstrong>One Fish Raw Bar\u003c/strong>’s seafood-driven menu centers delicate, artfully plated crudos and nightly seasonal specials in a chic, high-energy setting. Finally, reporter Cecilia Phillips heads to \u003cstrong>Half Moon Bay\u003c/strong> for Dungeness crab fresh-off-the-boat at Pillar Point Harbor. She’ll hook you up with all the info you need before your next visit.\u003c/p>\n\u003cp>We offer our heartfelt condolences to those who lost loved ones or were affected by this week’s horrific shootings in Half Moon Bay. Our thoughts are with the vibrant, tight-knit Half Moon Bay community and all those who have come together to support them.\u003c/p>\n\u003cfigure id=\"attachment_21668\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21668 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dani Edelberg, Ryan Curry and David Tow from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butcher Crown Roadhouse [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://onefishcampbell.com\">\u003cstrong>One Fish Raw Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.smharbor.com/pillar-point-harbor\">\u003cstrong>Pillar Point Harbor\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21669 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/Show-Wines_Show-L-1020x1355.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"850\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1020x1355.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-800x1063.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-768x1020.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1157x1536.jpg 1157w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1542x2048.jpg 1542w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1920x2550.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-scaled.jpg 1928w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.matanzascreek.com\">\u003cstrong>2021 Matanzas Creek Winery Sauvignon Blanc\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Sonoma County, California, $22\u003cbr>\n\u003c/em>With the popularity of Sauvignon Blanc on the rise, this classic producer has been crafting benchmark bottlings for decades. It’s always ranked among my favorite California versions of the variety. Bright citrus and floral aromas draw you in then juicy, succulent flavors keep you coming back for more. Try alongside salads, light fish dishes and grilled asparagus.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-rosato\">2021 Scaia Rosato Veneto IGT\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Italy, $18\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>If you’re looking for a rosé with style, seek out this unique pink from northern Italy. Made with a red grape called Rondinella – known as part of the famed red wines of Valpolicella – this light garnet-hued wine is refreshing and racy. Along with aromas of citrus such as tangerine and pink grapefruit, there’s a streak of minerality that makes your mouth water with every sip. It’s a wine to pair with a wide variety of dishes from spicy curries to smoked salmon and pulled pork sandwiches.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://10000hourswines.com/\">2019 Aquilini ‘10,000 Hours’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Red Mountain, Washington, $35\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Bringing to life the mantra that it takes 10,000 hours to be an expert at something, this brand’s tag line is, “there are no shortcuts.” That commitment to quality shows through in this gorgeous bottling. Hailing from the Red Mountain wine region of Washington with warm days and cool nights, this intense dark-berry scented red is lush and sultry. Saddled up to a steak or stuffed Portobello mushrooms, it will shine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 13, airs Thursday, January 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Discover hog heaven in Petaluma at \u003cstrong>Butcher Crown Roadhouse\u003c/strong>. Dig into burgers, brews, and barbecue, from tender, lip-smacking ribs to smoked brisket and more. Next, trek to the heart of downtown Campbell, where \u003cstrong>One Fish Raw Bar\u003c/strong>’s seafood-driven menu centers delicate, artfully plated crudos and nightly seasonal specials in a chic, high-energy setting. Finally, reporter Cecilia Phillips heads to \u003cstrong>Half Moon Bay\u003c/strong> for Dungeness crab fresh-off-the-boat at Pillar Point Harbor. She’ll hook you up with all the info you need before your next visit.\u003c/p>\n\u003cp>We offer our heartfelt condolences to those who lost loved ones or were affected by this week’s horrific shootings in Half Moon Bay. Our thoughts are with the vibrant, tight-knit Half Moon Bay community and all those who have come together to support them.\u003c/p>\n\u003cfigure id=\"attachment_21668\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21668 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dani Edelberg, Ryan Curry and David Tow from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butcher Crown Roadhouse [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://onefishcampbell.com\">\u003cstrong>One Fish Raw Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.smharbor.com/pillar-point-harbor\">\u003cstrong>Pillar Point Harbor\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
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},
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
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},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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