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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting 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serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic 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"slug": "check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea",
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"headTitle": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-dacha-kitchen-bar-pizzeria-da-laura-brigitte-bistro",
"title": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro",
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"headTitle": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-the-sarap-shop-mama-oakland-panchitas-pupuseria",
"title": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería",
"publishDate": 1763091011,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita’s Pupusería | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA 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. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA 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. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/_3LSzLo5yF4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_3LSzLo5yF4'\n title='//www.youtube.com/embed/_3LSzLo5yF4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, 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>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“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=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. 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.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, 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>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“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=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. 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.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!",
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"headTitle": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San 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Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"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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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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