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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 7, airs Thursday, August 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Fremont’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up huge portions of grilled meats and traditional Afghan plates. Guests devour a variety of bolani, tender kabobs and fragrant Qabuli palow. In San Francisco’s SoMa district, guests experience chef-guided omakase at \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\">. They savor creative sushi rolls and umami-rich oyster shooters, and complement their meal with sake. To wrap it up, guests dine at \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> in Walnut Creek, an eclectic small-plates menu inspired by Spanish, Italian, French and Filipino flavors. The dish list includes silky-smooth burrata, paella with crispy saffron rice and quesabirria tacos paired with a rich consommé. And for “Cecilia Tries It,” Cecilia Phillips celebrates more than a century of cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23864\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23864 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Lily Sekera, Taran Khera and Yvonne Ng 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.clover.com/online-ordering/afghan-awasana-kabob-fremont\">\u003cstrong>Afghan Awasana Kabob House\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://hakashisushi.com/\">\u003cstrong>Hakashi Japanese Sushi Bar & Grill\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://vadevi.com/\">\u003cstrong>Va de Vi \u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanleandro.org/852/Cherry-Festival\">\u003cstrong>San Leandro Cherry Festival \u003c/strong>(San Leandro)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Cantina at San Benito House, Wah Jee Wah, Buddy",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 6, airs Thursday, July 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>Our guests start in Half Moon Bay, where \u003cstrong>Cantina at San Benito House\u003c/strong> serves classic Mexican fare inside one of the town’s oldest buildings. Diners dig into Baja-style fish tacos, shrimp ceviche, chicken chili verde and massive enchilada-style carne asada burritos. The journey continues in Milpitas at \u003cstrong>Wah Jee Wah\u003c/strong>, an open-flame Indian spot where smoky skewers, lamb chops, and chicken tikka share the table with chaat favorites like aloo tikki and masala mac. Finally, in San Francisco’s Mission District, \u003cstrong>Buddy\u003c/strong> offers a relaxed, neighborhood-bar vibe with thoughtful small plates and a curated beverage list featuring natural wines. Guests enjoy dishes like steamed clams with Chinese sausage and fennel, fried chicken wings kissed with passion fruit and fish sauce, and trumpet mushrooms drizzled with truffle honey and walnut salsa macha.\u003c/p>\n\u003cfigure id=\"attachment_23855\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23855 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Robert David, Monisha Bajaj and Isabella Alcaraz 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://sanbenitohouse.com/cantina\">\u003cstrong>Cantina at San Benito House\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mywahjeewah.com/\">\u003cstrong>Wah Jee Wah\u003c/strong> (Milpitas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.buddythebar.com/\">\u003cstrong>Buddy \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 6, airs Thursday, July 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>Our guests start in Half Moon Bay, where \u003cstrong>Cantina at San Benito House\u003c/strong> serves classic Mexican fare inside one of the town’s oldest buildings. Diners dig into Baja-style fish tacos, shrimp ceviche, chicken chili verde and massive enchilada-style carne asada burritos. The journey continues in Milpitas at \u003cstrong>Wah Jee Wah\u003c/strong>, an open-flame Indian spot where smoky skewers, lamb chops, and chicken tikka share the table with chaat favorites like aloo tikki and masala mac. Finally, in San Francisco’s Mission District, \u003cstrong>Buddy\u003c/strong> offers a relaxed, neighborhood-bar vibe with thoughtful small plates and a curated beverage list featuring natural wines. Guests enjoy dishes like steamed clams with Chinese sausage and fennel, fried chicken wings kissed with passion fruit and fish sauce, and trumpet mushrooms drizzled with truffle honey and walnut salsa macha.\u003c/p>\n\u003cfigure id=\"attachment_23855\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23855 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Robert David, Monisha Bajaj and Isabella Alcaraz 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://sanbenitohouse.com/cantina\">\u003cstrong>Cantina at San Benito House\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mywahjeewah.com/\">\u003cstrong>Wah Jee Wah\u003c/strong> (Milpitas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.buddythebar.com/\">\u003cstrong>Buddy \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao",
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"headTitle": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 5, airs Thursday, July 23, 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>Check, Please! Bay Area heads to Wine Country! In Sebastopol, guests dig into stacked burgers and over-the-top sandwiches at \u003cstrong>Lunch Box\u003c/strong>, a Sonoma County spot known for big flavor and even bigger appetites. They try the Oklahoma fried onion burger, a griddled mortadella sando and dirty fries topped with bacon and confit garlic. Over in Glen Ellen, guests dine at \u003cstrong>The Mill at Glen Ellen\u003c/strong>, a historic restaurant serving American and Mediterranean comfort food with scenic Sonoma charm. The table fills up with grilled prawns with chimichurri, vegetarian pizzas, and Malaysian laksa. The adventure wraps up in Napa at \u003cstrong>Carabao\u003c/strong>, where chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country. Guests feast on lumpia, sizzling sisig, pansit palabok, crispy kare kare and cassava cake. And in this week’s “Cecilia Tries It,” Cecilia Phillips follows the \u003cstrong>Napa Taco Trail\u003c/strong> for a taste of the valley’s tortilla-wrapped treasures.\u003c/p>\n\u003cfigure id=\"attachment_23833\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23833\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Reino Cruz, Jenifer Griffin and Devin Scharff 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://lunchboxsonomacounty.com/\">\u003cstrong>Lunch Box\u003c/strong> (Sebastopol)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://themillatglenellen.com/\">\u003cstrong>The Mill at Glen Ellen\u003c/strong> (Glen Ellen)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://carabaonapa.com/\">\u003cstrong>Carabao \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.visitnapavalley.com/blog/post/the-napa-valley-taco-trail/\">\u003cstrong>Napa Taco Trail \u003c/strong>(Napa)\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-23847\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"isSelectedEnd\">After a decades-long career visiting wineries around the globe, I find it takes something special to really excite me. My recent visit to V. Sattui in Napa Valley had me smiling with joy. I hadn’t been to the property in nearly 20 years and finally decided it was time to revisit this historic destination on its 50th anniversary. It’s hard to miss the winery while driving along the valley’s main thoroughfare, Highway 29. The sprawling lawn, dotted with smiling visitors at picnic tables, children running around laughing and dogs frolicking in the grass, is framed by a distinguished old stone building surrounded by vines.\u003c/p>\n\u003cp class=\"isSelectedEnd\">The winery’s history dates to 1885, when Italian immigrant Vittorio Sattui set up a wine shop in downtown San Francisco. During Prohibition, the small operation ceased, but in 1975, Vittorio’s great-grandson, Dario Sattui, brought the family business back to life in Napa Valley. Today, it is one of the best spots to visit. Its recently renovated market, Mercato del Gusto, is a hot spot for tasting its extensive wine offerings, noshing on gourmet sandwiches and cheese platters, and even enjoying custom chocolates and gelato from on-site chefs.\u003c/p>\n\u003cp class=\"isSelectedEnd\">Head there Tuesday, Wednesday and Thursday to enjoy a free tasting flight of three wines, a rarity in Napa Valley these days. The extensive list of wines it makes is impressive and offers something for everyone, from complex dry reds to unique whites and even sparkling, sweet and nonalcoholic options. Check out the wine roster and tasting experiences at \u003ca href=\"http://www.VSattui.com\">www.VSattui.com\u003c/a>.\u003c/p>\n\u003cp>Here are several standout bottlings from my recent visit:\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2022 Cabernet Franc\u003c/strong>\u003c/span>\u003cbr>\nAlexander Valley, Sonoma County, California, $80\u003cbr>\nAs a fan of Cabernet Franc, I’m constantly on the lookout for new bottles of the classic variety. A centuries-old vine from France’s Bordeaux region, Cabernet Franc is one of the parents (the other being the white grape Sauvignon Blanc) of the noted red grape Cabernet Sauvignon. V. Sattui’s expression showcases sultry aromas of dark fruits, tea leaves and rose petals. Once you sip it, the earthy, savory notes are layered with a lush yet lovely texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2025 Chenin Blanc\u003c/strong>\u003c/span>\u003cbr>\nLos Carneros, Napa Valley, California, $38\u003cbr>\nLooking for a perfect white to quench your thirst regardless of the season? This one is it. Chenin Blanc is a grape known in France’s Loire Valley, but it’s also grown in limited amounts in California. V. Sattui’s vineyard in the cool Los Carneros growing area, which straddles Napa and Sonoma, gives the vines plenty of time to ripen while maintaining acidity and freshness. Crisp and juicy with hints of citrus and orange blossom, it’s enchanting to smell and sip.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 5, airs Thursday, July 23, 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>Check, Please! Bay Area heads to Wine Country! In Sebastopol, guests dig into stacked burgers and over-the-top sandwiches at \u003cstrong>Lunch Box\u003c/strong>, a Sonoma County spot known for big flavor and even bigger appetites. They try the Oklahoma fried onion burger, a griddled mortadella sando and dirty fries topped with bacon and confit garlic. Over in Glen Ellen, guests dine at \u003cstrong>The Mill at Glen Ellen\u003c/strong>, a historic restaurant serving American and Mediterranean comfort food with scenic Sonoma charm. The table fills up with grilled prawns with chimichurri, vegetarian pizzas, and Malaysian laksa. The adventure wraps up in Napa at \u003cstrong>Carabao\u003c/strong>, where chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country. Guests feast on lumpia, sizzling sisig, pansit palabok, crispy kare kare and cassava cake. And in this week’s “Cecilia Tries It,” Cecilia Phillips follows the \u003cstrong>Napa Taco Trail\u003c/strong> for a taste of the valley’s tortilla-wrapped treasures.\u003c/p>\n\u003cfigure id=\"attachment_23833\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23833\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Reino Cruz, Jenifer Griffin and Devin Scharff 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://lunchboxsonomacounty.com/\">\u003cstrong>Lunch Box\u003c/strong> (Sebastopol)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://themillatglenellen.com/\">\u003cstrong>The Mill at Glen Ellen\u003c/strong> (Glen Ellen)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://carabaonapa.com/\">\u003cstrong>Carabao \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.visitnapavalley.com/blog/post/the-napa-valley-taco-trail/\">\u003cstrong>Napa Taco Trail \u003c/strong>(Napa)\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-23847\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"isSelectedEnd\">After a decades-long career visiting wineries around the globe, I find it takes something special to really excite me. My recent visit to V. Sattui in Napa Valley had me smiling with joy. I hadn’t been to the property in nearly 20 years and finally decided it was time to revisit this historic destination on its 50th anniversary. It’s hard to miss the winery while driving along the valley’s main thoroughfare, Highway 29. The sprawling lawn, dotted with smiling visitors at picnic tables, children running around laughing and dogs frolicking in the grass, is framed by a distinguished old stone building surrounded by vines.\u003c/p>\n\u003cp class=\"isSelectedEnd\">The winery’s history dates to 1885, when Italian immigrant Vittorio Sattui set up a wine shop in downtown San Francisco. During Prohibition, the small operation ceased, but in 1975, Vittorio’s great-grandson, Dario Sattui, brought the family business back to life in Napa Valley. Today, it is one of the best spots to visit. Its recently renovated market, Mercato del Gusto, is a hot spot for tasting its extensive wine offerings, noshing on gourmet sandwiches and cheese platters, and even enjoying custom chocolates and gelato from on-site chefs.\u003c/p>\n\u003cp class=\"isSelectedEnd\">Head there Tuesday, Wednesday and Thursday to enjoy a free tasting flight of three wines, a rarity in Napa Valley these days. The extensive list of wines it makes is impressive and offers something for everyone, from complex dry reds to unique whites and even sparkling, sweet and nonalcoholic options. Check out the wine roster and tasting experiences at \u003ca href=\"http://www.VSattui.com\">www.VSattui.com\u003c/a>.\u003c/p>\n\u003cp>Here are several standout bottlings from my recent visit:\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2022 Cabernet Franc\u003c/strong>\u003c/span>\u003cbr>\nAlexander Valley, Sonoma County, California, $80\u003cbr>\nAs a fan of Cabernet Franc, I’m constantly on the lookout for new bottles of the classic variety. A centuries-old vine from France’s Bordeaux region, Cabernet Franc is one of the parents (the other being the white grape Sauvignon Blanc) of the noted red grape Cabernet Sauvignon. V. Sattui’s expression showcases sultry aromas of dark fruits, tea leaves and rose petals. Once you sip it, the earthy, savory notes are layered with a lush yet lovely texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2025 Chenin Blanc\u003c/strong>\u003c/span>\u003cbr>\nLos Carneros, Napa Valley, California, $38\u003cbr>\nLooking for a perfect white to quench your thirst regardless of the season? This one is it. Chenin Blanc is a grape known in France’s Loire Valley, but it’s also grown in limited amounts in California. V. Sattui’s vineyard in the cool Los Carneros growing area, which straddles Napa and Sonoma, gives the vines plenty of time to ripen while maintaining acidity and freshness. Crisp and juicy with hints of citrus and orange blossom, it’s enchanting to smell and sip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area Returns in July With a Wine Country Special",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for some summer dining inspiration? The James Beard and Emmy Award-winning series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 21st season and heads north on July 23 for a Wine Country episode that travels from Sebastopol to Glen Ellen to Napa, with stops for stacked burgers, Sonoma comfort food and bold Filipino flavors. The season continues with a flavor-packed lineup from traditional Afghan plates in Fremont, to thoughtful small plates paired with natural wine in San Francisco, to fall-off-the-bone, slow-cooked oxtail in Alameda.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Local diners bring their personal favorites to the table, joining host Leslie Sbrocco to compare notes, make their case and dig into what makes each restaurant worth a visit. Plus, reporter Cecilia Phillips follows the Napa Taco Trail for a tortilla-wrapped tour of the valley, then heads to the San Leandro Cherry Festival to celebrate more than a century of cherry-loving traditions, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting July 23\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Want to be one of the first to watch our special Wine Country episode? \u003ca href=\"https://www.kqed.org/event/6590/check-please-bay-area-wine-country-edition-premiere-and-tasting\">Join us\u003c/a> and host Leslie Sbrocco for a screening followed by a conversation with some of the featured restaurants along with bites and expertly curated wines at the Culinary Institute of America at Copia in Napa.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s what’s on our summer menu:\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=s1DZDumyrUQ\u003c/p>\n\u003cp>\u003cstrong>July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Sebastopol\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lunch Box\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top sandwiches and stacked burgers built for big Sonoma County appetites.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>The Mill at Glen Ellen\u003c/b>\u003cspan style=\"font-weight: 400\">, scenic Wine Country charm meets comfort food with American, Mediterranean and Malaysian influences.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Carabao\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips follows the \u003c/span>\u003cb>Napa Taco Trail\u003c/b>\u003cspan style=\"font-weight: 400\"> for a taste of the valley’s tortilla-wrapped treasures.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>July 30\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Half Moon Bay\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Cantina at San Benito House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves classic Mexican fare inside one of the town’s oldest buildings.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Wah Jee Wah\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Milpitas\u003c/b>\u003cspan style=\"font-weight: 400\">, smoky Indian skewers and chaat favorites bring big open-flame flavor to the table.\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>Buddy\u003c/b>\u003cspan style=\"font-weight: 400\"> pairs a relaxed neighborhood-bar vibe with thoughtful small plates and natural wines.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves generous portions of grilled meats and traditional Afghan plates.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, guests settle in for chef-guided omakase and creative sushi.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> brings global inspiration to an eclectic small-plates menu.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips celebrates cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie-eating contest.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>La Cheve\u003c/b>\u003cspan style=\"font-weight: 400\"> serves big brunches, craft beers and Mexican pastries with a creative twist.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Copper Mug\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>El Sobrante\u003c/b>\u003cspan style=\"font-weight: 400\">, Indian, Nepalese and American bar bites come together in a lively neighborhood setting.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Bacogai\u003c/b>\u003cspan style=\"font-weight: 400\"> turns Vietnamese hot pot into a celebration of friendship, comfort and slow-cooked flavor.\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 \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for some summer dining inspiration? The James Beard and Emmy Award-winning series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 21st season and heads north on July 23 for a Wine Country episode that travels from Sebastopol to Glen Ellen to Napa, with stops for stacked burgers, Sonoma comfort food and bold Filipino flavors. The season continues with a flavor-packed lineup from traditional Afghan plates in Fremont, to thoughtful small plates paired with natural wine in San Francisco, to fall-off-the-bone, slow-cooked oxtail in Alameda.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Local diners bring their personal favorites to the table, joining host Leslie Sbrocco to compare notes, make their case and dig into what makes each restaurant worth a visit. Plus, reporter Cecilia Phillips follows the Napa Taco Trail for a tortilla-wrapped tour of the valley, then heads to the San Leandro Cherry Festival to celebrate more than a century of cherry-loving traditions, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting July 23\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Want to be one of the first to watch our special Wine Country episode? \u003ca href=\"https://www.kqed.org/event/6590/check-please-bay-area-wine-country-edition-premiere-and-tasting\">Join us\u003c/a> and host Leslie Sbrocco for a screening followed by a conversation with some of the featured restaurants along with bites and expertly curated wines at the Culinary Institute of America at Copia in Napa.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s what’s on our summer menu:\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/s1DZDumyrUQ'\n title='//www.youtube.com/embed/s1DZDumyrUQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Sebastopol\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lunch Box\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top sandwiches and stacked burgers built for big Sonoma County appetites.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>The Mill at Glen Ellen\u003c/b>\u003cspan style=\"font-weight: 400\">, scenic Wine Country charm meets comfort food with American, Mediterranean and Malaysian influences.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Carabao\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips follows the \u003c/span>\u003cb>Napa Taco Trail\u003c/b>\u003cspan style=\"font-weight: 400\"> for a taste of the valley’s tortilla-wrapped treasures.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>July 30\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Half Moon Bay\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Cantina at San Benito House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves classic Mexican fare inside one of the town’s oldest buildings.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Wah Jee Wah\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Milpitas\u003c/b>\u003cspan style=\"font-weight: 400\">, smoky Indian skewers and chaat favorites bring big open-flame flavor to the table.\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>Buddy\u003c/b>\u003cspan style=\"font-weight: 400\"> pairs a relaxed neighborhood-bar vibe with thoughtful small plates and natural wines.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves generous portions of grilled meats and traditional Afghan plates.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, guests settle in for chef-guided omakase and creative sushi.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> brings global inspiration to an eclectic small-plates menu.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips celebrates cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie-eating contest.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>La Cheve\u003c/b>\u003cspan style=\"font-weight: 400\"> serves big brunches, craft beers and Mexican pastries with a creative twist.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Copper Mug\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>El Sobrante\u003c/b>\u003cspan style=\"font-weight: 400\">, Indian, Nepalese and American bar bites come together in a lively neighborhood setting.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Bacogai\u003c/b>\u003cspan style=\"font-weight: 400\"> turns Vietnamese hot pot into a celebration of friendship, comfort and slow-cooked flavor.\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 \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-merchant-roots-tchaka-creekside-bakery",
"title": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery",
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"headTitle": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron 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.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\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-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron 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.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\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-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-funky-elephant-ys-choice-jims-by-mlvs",
"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-fox-tale-fermentation-project-the-bywater-pyeong-chang-tofu-house",
"title": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House",
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"headTitle": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, 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\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson 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.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\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.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. It’s going to be weird.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And you can’t have soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No, no.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> No soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We like buttery soft buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But not soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Soggy buns is bad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think we’re all in agreement there. Firm buns. You got that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Firm buns is great.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, 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\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson 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.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\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.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. It’s going to be weird.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And you can’t have soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No, no.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> No soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We like buttery soft buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But not soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Soggy buns is bad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think we’re all in agreement there. Firm buns. You got that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Firm buns is great.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
"description": "Check, Please! Bay Area begins its 21st season with four brand-new episodes in April, led by host Leslie Sbrocco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"title": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen",
"publishDate": 1772163012,
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"headTitle": "Check, Please! Bay Area reviews: Smokin’ D’s BBQ, Rosalind Bakery, Taishoken Ramen | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 16, airs Thursday, February 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003cstrong>Smokin’ D’s\u003c/strong> in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair. Plates land heavy with signature pulled pork, pork spare ribs, and smoked brisket tucked into fluffy bao — and classic sides like potato salad, all capped off with Banana Brulee Bliss for dessert. From there, it’s down the coast to Pacifica’s \u003cstrong>Rosalind Bakery\u003c/strong>, 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. The episode wraps up in San Mateo at \u003cstrong>Taishoken Ramen\u003c/strong>, where house-made noodles shine in dishes like Tokyo-style aburasoba, spicy tsukemen with rich dipping broth, yuzu shio ramen, and crispy takoyaki, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23743\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23743\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ryan Juan, Alessandra Wood and Candice Meng 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://smokindsbbqsf.com/\">\u003cstrong>Smokin’ D’s BBQ\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rosalindbakery.com/\">\u003cstrong>Rosalind Bakery\u003c/strong> (Rosalind Bakery)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.taishokenusa.com/san-mateo\">\u003cstrong>Taishoken Ramen \u003c/strong>(San Mateo)\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-23744\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg\" alt=\"\" width=\"2000\" height=\"2445\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-768x939.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1675x2048.jpg 1675w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/wine/napa-valley/carneros-chardonnay-2024\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2024 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $40\u003cbr>\n\u003c/em>This is a winery with a rich legacy. The historic building was home to Larkmead Winery, built in 1884. In the late 1950s, the revered Hanns Kornell began making high-quality sparkling wine on the property, then in 1992, Rich Frank, formerly president of Disney Studios and Paramount Television, acquired the venerable property. Along with his television journalist wife, Leslie, they have taken starring roles in building a brand based on showcasing the best of Napa Valley.\u003c/p>\n\u003cp>Their Chardonnay is consistently one of my top Napa recommendations due to its balance, complexity and elegance. Hailing from the cool-climate Lewis Vineyard in Carneros, it satisfies Chard lovers from those seeking vibrant and fresh versions to those that adore a full-bodied white with ripe fruit, a sultry texture and balanced toasty notes.\u003c/p>\n\u003cp>\u003ca href=\"http://rhysvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rhys 2023 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Cruz Mountains, California, $54\u003cbr>\n\u003c/em>The guiding principle at Rhys Vineyards is, as they say, to capture a sense of “somewhereness” in their estate-focused bottlings. To me, their wines perfectly express the elusive concept of terroir, which I refer to as the “taste of the place in the glass.” Rhys Vineyards’ various versions of Pinot Noir hail from both Mendocino County and the Santa Cruz Mountains. Though wines from this rugged appellation on California’s Central Coast may seem like a discovery, it has long been the birthplace of world-class wines crafted by respected producers such as Ridge and Mount Eden. Rhys Vineyards is the latest star to shine among those wine luminaries crafting wines with vines grown in the high-elevation, coastal-climate vineyards of these ancient mountains.\u003c/p>\n\u003cp>Their 2023 Santa Cruz Mountains Pinot Noir is a heralded vintage and will age gracefully for years, but it is hard not to immediately enjoy its vibrant purity of red fruit married with notes of wild herbs and a sleek, silky texture. For the price, you will not find a better bottle of California Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownefamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Browne Family Vineyards 2023 “On Fox Island” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Columbia Valley, Washington, $25\u003cbr>\n\u003c/em>Browne Family Vineyards is an innovative and fun family-owned company. They are committed to making great wines at great prices primarily from Washington state. Andrew Browne founded the family-forward company as a tribute to his late grandfather, William Bitner Browne, who was a mentor, veteran and community leader.\u003c/p>\n\u003cp>Their main grape source is the Browne Estate Vineyard in the Spring Valley District of Walla Walla, where the focus is on Bordeaux-style reds and a roster of delicious whites. The wine brands under their umbrella include the whimsical “Do Epic Shit” line celebrating life’s adventurous moments, the charity-led “Forest Project” and numerous more. I’m enamored with their “On Fox Island” Cabernet Sauvignon, which was crafted to highlight the outdoor lifestyle the family leads living on the island. The appealing label depicts a salmon swimming upstream, which is an island highlight. This Cab’s dark-berry fruit flavors are complemented by notes of spice and a velvety texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Artisanal pastries in Pacifica. You could put anything on that sandwich bread and I will eat it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tex-Mex fusion in San Francisco. The best smoked barbecue I’ve ever had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And soupless ramen delights in San Mateo. The noodles were literally falling out of my son’s mouth while he was eating it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area”. -Giddy up. -Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-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 design history professor Alessandra Wood, teacher and theater director Ryan Juan, and physical therapist Candice Meng. -Welcome, everyone. -[ All greeting ] Excited to be here. The pitmasters at Ryan’s go-to spot are pushing the limits of classic Texas barbecue, blending it with both Asian and Mexican influences. The payoff? Smoky, fall-off-the-bone meats bursting with cross-cultural flavor. Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tucked away in San Francisco’s Outer Sunset, it’s Smokin’ D’s BBQ. -Yeah! [ Laughs ] -I’ll take a half pound. Oh, my God, look at this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So good. Number 44. I grew up in San Francisco, which has always been known as a great food city. -For me, I grew up eating barbecue since I’m from Texas, and barbecue is just a way of life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we started this, we just wanted to focus on things that we love to eat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> Taking a little Mexican, a little Asian, and a whole lot of Texan and mending them together. Mmm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> So in Texas, we’re known for barbecuing our food low and slow. A lot of salt, a lot of pepper, and a little secret recipe that I can’t divulge. -It’s a little spicy. It’s got a kick. -Fun fact — I don’t even like barbecue, but I sure love a pork bun. -Woman: Oh, my God, look at that. -Woman #2: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we first started dating, I was like, let me bring you somewhere that I love and we’re going to have dim sum. And he had a pork bun and he was like, “Damn, this is good. Can we put brisket inside?” We actually smoke our brisket specifically for the bao. We mix it with a traditional barbecue sauce, so it’s sweet and tangy. The bread to meat ratio is a little bit different than what you would normally find in Chinatown, so you’re getting almost a quarter pound of meat inside.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">-One of the things that incorporates my Mexican influence is the brisket tamale. We house make our masa as well as our salsa roja. You’re looking at my salsa roja maker right here. -Alright, man. -Thank you. I’ll see you later, bro. Appreciate it. We’re very small, so we don’t have a ton of seating. Even though there may be a little bit of a line, we get through it really quickly. You can also order ahead and it’ll be ready for you when you walk in. Nice to meet you. We’re right next to Golden Gate Park. You can walk there easily and have a picnic. I was born in the Sunset. I’m a native kid. What gives us so much pride and joy in this business is the people. We’ve really grown this community of customers. Really, it’s a family. -Came to get some brisky bao.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> We love seeing them day in and day out. Does daddy need to get you your own chips and queso? We really, truly have developed a neighborhood spot, which is exactly what we wanted to do.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Alright, Ryan, what is it about this place? I mean, this is a small spot, right? Kind of a lot of takeaway happening. -How did you discover it? -Yeah. So my wife and I, we’ve never seen a Texas barbecue place in the Sunset District. And so we’d gone on a walk by there, and it just smelled fantastic. I’m like, we got to try something from here. So we get there, we get their smoked signature brisket, and the crust on it is amazing. It’s got this amazing spice rub on it. And this is probably the best smoked barbecue I’ve ever had. Did you get the brisket? Did you try the brisket? -Wood: I got a brisket sandwich. -Sbrocco: Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That could be the best of both worlds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It was. It was so good because, you know, I was just kind of thinking like, oh, there’s going to be coleslaw on it, but instead of coleslaw, there were pickled onions. -Pickled red onions. -Juan: Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> And so they had this, like, beautiful tartness to them. Like the acidity that you wanted to cut through the brisket without the heaviness of coleslaw. Like, there wasn’t as heavy as you expected. And then pickles, which were great. It was a really nice sandwich. Candice, what was your experience? We ordered the pulled pork sandwich. I can never turn down a pulled pork sandwich. And it was…that brioche. It — Everything about it was so tasty and flavorful. And I thought whatever sauce they used on it didn’t overwhelm the meat. So you really got a good hit of that smokiness. So good, so good. And did you get anything with it like sides or…? We got the cornbread, which was enormous. It was like the size of my head. Oh, yeah, and I was so excited because the cornbread is baked in, like, muffin tins. So all of the bottom of it has this chewy crispiness, which is my favorite. Like, I’m a corner brownie person. So it was like — -I so am! I so am. I don’t let my kids touch the corners.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes, and it was like a sweet cornbread with some jalapeños in it. So you had a little bit of spiciness, -and I loved the chewiness of it. -Yeah. And what did you get? I’m sure you got many dishes. -I did, yeah. -Sbrocco: Start with one. Well, I got a rack of ribs, which were delicious and I would say probably the best ribs I’ve had in the Bay area. They were really beautifully seasoned. They were not, like, fall off the bone, but they were really tender. Yeah, we did get the, uh, the potato salad as a side once. -Did you try that one? -It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So is this one more kind of a little vinegary or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah. Yeah. There’s some egg into it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It wasn’t like a mayo-y potato salad. It was a little bit fresher. A really good compliment to the meats. What was your second, third, or fourth dish?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>What we also got was the bao… -Sbrocco:\u003c/b> Yeah. -Meng: …with the brisket.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is really their signature.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Correct. And anything that can sort of fit in the palm of my hand easily I am game for. And it was delicious. I really liked the bake on the bao. I thought it had that really nice milk bun flavor that is very common. And so, the combination, it really, really did make sense. And what else did you have? The Korean cowboy bun, which was also really delicious. It was like spicy. You really could taste the gochujang in it. And so it had this — It left a nice flavor in your mouth wanting you to go back for more. But the bun sort of tamed it a little bit. It’s just a good name. Giddy up. -Yeah. -[ Laughter ] Korean cowboy. I love it. -Alright, Ryan, what about you? Any other dishes? The other thing we did have was the hot link. And that one’s really good. They smoke it perfectly, and then when they give it to you, they cut it up into bite sized pieces already. So it’s ready to go. And it’s hard because, like, when I go to pick it up, I have to stop myself from eating it on the way home. When you said that, I knew that that was going to happen. [ Laughter ] Yeah. Now, did you wash it down with anything? Did you have any drinks or…? Oh, no, we didn’t have any drinks. We — I always just end up getting more meat. But I want to ask you guys if there’s — about the banana brulée bliss. Did you guys happen to try it? Because for my thing, for desserts, like, if it’s too sweet, then it kind of ruins it. -I want something that’s just a little bit sweet. -Sbrocco: right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Because if it’s not too sweet, I’m going to get some later. So, [laughs] I wanna make sure. -But I haven’t had it yet. -No, it’s perfect if it’s not too sweet. You’ve had such intense, you know, savoriness. You want something just to — just a change of flavor, but not too much. And so did you guys happen to try the — -Any room? No. -No room. Yeah. No room after all the barbecue. -Just get more meat. -Sbrocco: Yeah, yeah. Well, it sounds like you all had a great time there. Yeah. And would go back. She’s like, “We go back all the time.” I just want to get the brisky bao. -[ Laughter ] -Alright. If you would like to try Smokin’ D’s BBQ, it’s located on Irving Street in San Francisco. And the average multi-course tab per person without drinks is around $30. At Alessandra’s hip modern bakery, sourdough is the star attraction, forming the base for inventive sandwiches stacked with seasonal produce and chef driven flavors. Located just blocks from the beach in Pacifica, it’s Rosalind Bakery.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Rosalind Bakery is a community hub here in Pacifica. It’s art, it’s music, it’s delicious artisan food.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">The first thing that you’re probably going to get hit with is the smell of all of the baked goods coming in and out of the oven, and then you’ll definitely notice the atmosphere and how welcoming it can be.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I started the bakery in 2017, and was at great discontent with my career doing software development. I felt compelled to make a product with my hands. Bread is fascinating. It’s this hub of a wheel of life, of agriculture, art, math, and biology. -Check the pH level of the bread. Usually 4.2 is an ideal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> The item that I’m most proud of is the coastside sourdough. We’re about 1,000 feet from the ocean, and it’s always going to be a little bit more humid here, a little bit cooler. And that helps with our fermentation. And it develops that complex flavor in the bread.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I have my hoagie roll, which features semolina and sesame seeds as a flavor combination that I love. -It has such a great texture. -Kosoy: It’s amazing. We’ve developed a separate sourdough culture just for the croissants that has sugar added to it to help with the fermentation in that enriched dough. we’re making savory and sweet danishes, depending upon what ingredients we get from the farmer’s market.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rave:\u003c/b> We have a full espresso bar. We make our own syrups in-house. And all of our coffees are sourced from local roasters. What I hope most people feel like when they’re leaving is, “Man, that place is really cool. I would really like to go back sometime.” -Yeah. -Kosoy: A lot of love and passion in what we’re doing. I’ve dedicated my life to bread.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> Rosalind is my temple to bread!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Good job. Nicely done. Alright, Alessandra, this is — It’s not what you expect from a bakery, right? It’s kind of got a party vibe going on. -Absolutely. I go in there and I can’t stop myself from singing whatever songs they have blasting. Or sometimes it’s live music. -It’s just fun. Good energy. -Sbrocco: Yeah. One of my favorite things there is anything made on their hoagie bread. So the Rosalind hoagie, it’s this Italian hoagie. Just amazing. For anybody who’s an East Coaster, you know what a hoagie is. Like a big, long sub sandwich. That bread is so iconic to the East Coast. It’s soft on the inside. It has a light crust. It’s peppered in sesame seeds, but it has this really chewy texture. And then it’s filled with Italian meats, sharp provolone cheese, some nice, like, radicchio or red leaf lettuce to kind of elevate it a little bit. And then this Calabrian chili mayo, which gives it a touch of spice that’s like, you know, you just want to eat the whole thing. You’ve got everything in one spot. -Yes. -Sbrocco: Alright. What about you? What did you order, Ryan? So we got the con patate pizza. And it was baked on this, the most perfect focaccia bread ever. The focaccia was so soft and pillowy. And on the top, they had perfectly seasoned potatoes and the cheese. And they cooked it such that it had, like, a slight char to it at the top. It gives that extra flavor to it. It was just amazing. And it was a big piece, too. And so it’s like my wife and I could split that and like, okay. The only thing was, I wish I could take it home and warm it up so I could have it nice and hot. But I had to eat it right then and there. It was just so perfect. We’d gotten the breakfast sando as well, and in that it has, like, the egg, it has — We actually added mortadella. And what I love about that was they pan fried the mortadella a little bit. So it’s almost like bacon. -Wow. -Put bacon in anything, I’m all game. [ Laughs ] But then with that spicy sauce on it, I’m like, oh, my gosh. -That sandwich bread, that is what I’m most obsessed about at Rosalind Bakery. You could put anything on that sandwich bread and I will eat it. Ironically, my favorite thing there was the turkey sandwich because my son got it, and the turkey was moist and tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which doesn’t always happen.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Exactly. Right. A lot of turkey deli meat can be very dry, but that with the bread and whatever that dijonnaise that they put on it with the cheese, I mean, it was so good. -Any pastries or things you want to talk about? The cinnamon roll. That is — First of all, it’s huge. It’s like the size of my head. And it has sourdough in it. So you have, like, this sourdough feel to it filled with cinnamon and sugar. So the sugar caramelizes on the bottom. And then it has that classic cream cheese icing. But it’s huge. And it is — -So it’s a shareable item? -It’s shareable. I will eat it for a couple days with my kids. They will cry if they’re out of stock. When we get to the bakery and there are no cinnamon rolls, they literally will cry. They’re 3 and 5, so they’re allowed. They’re allowed. Okay. And then when we eat it all up, there may be tears, too, so… They’re like, “Oh, we wanted more.” -Sbrocco: Did you get any pastries? -We did. We got chocolate chip cookies. Because you can’t really ever go wrong with a chocolate chip cookie. And I think we got two and they were gone within about 30 seconds with eight hands between the family of four digging into the paper bag. And they were flavorful and thick and just so sweet and so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you get? The olive oil cake. It’s a lemon poppy seed olive oil cake. And it’s vegan, actually. But you wouldn’t know. It is beautifully baked with these very crispy, chewy edges, which I love. People will request, and I’ve heard this. I always request a corner piece. I’ve heard others request a middle piece. But the edges get really brown and chewy, and it’s sweet, but it’s not overly sweet. You eat it and you have yourself wondering, like, how is this vegan? What’s in here? But olive oil cakes are so moist in general. It is so moist. Yeah, it’s moist and it feels a little bit decadent, but it’s just, like, really easy to eat. -Juan: Yeah. -Yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> We got the chocolate almond croissant. And I love chocolate, my wife loves almond stuff. -So this was the — -Sbrocco: No brainer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> …thing made for us. So… [ Laughs ] But we had it, and we took a bite into it. It has, like, this powdered sugar thing on top of it. They don’t skimp. They have a lot of almonds on it, and there’s a lot of chocolate filling on the inside. And we bit into it, and I was like, oh, this is so good. We split it in half, and I told my wife, I’m like, “You should have gotten two of these and then get a third one for you.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">It was so good. I had a mocha, and I’m very sensitive to caffeine. And so if I have a little, like, I’m ready to go. This was — The mocha was a double shot of espresso. Wow. You must have been flying. Yeah. [ Laughs ] But it actually helped, because we’re having all this bread and all these carbohydrates. And the mocha kept us awake. And so I was ready to go. For me, cappuccino all the way. It’s my favorite thing to order from there, but it’s always, yeah, beautifully crafted, perfect foam. I like a good, strong coffee. So it’s, for me, perfect. Yeah. You know, I really had a nice time. Just, like, looking at all the merch in the store, and, yeah, it was very Pacifica. Like, I definitely got that beach, you know, relaxed beach vibe. My — Actually, my own sourdough baby at home is from Rosalind, so yeah, I got my sourdough starter from them. -Wait, they do that? -Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> [ Laughs ] Okay. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve just given away —\u003c/p>\n\u003cp class=\"p1\">[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">Rosalind’s going to be cursing you. -[ Laughter ] -Yeah. Alright. I’ve had it for a few years, so I don’t know if they still do it. Alright. If you would like to try Rosalind Bakery, it’s located in the Manor Plaza in Pacifica. The average multicourse tab per person without drinks is around $20. Candice’s pick is the first US location for an iconic Tokyo-based ramen shop. Fresh, house-made noodles, broth simmered for hours, and layers of savory umami keep her whole family happily slurping to the last drop. Located in downtown San Mateo, it’s Taishoken Ramen.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sakaguchi:\u003c/b> Our restaurant is called Taishoken. We serve ramen and we are known as the birthplace of Tsukemen. Tsukemen means dipping noodle in Japanese. We serve noodle and hot broth separately. My grandfather and his cousin started Taishoken in 1951 Tokyo.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">I really want to make my own noodle because the noodles is very important for texture and flavor. I brought special noodle machine from Japan, and we make noodle every single day in-house. Our main broth is tonkotsu broth. We cook over 24 hours. It makes broth very rich. First bite, just pick up some noodles and eat it to feel the flavor. And next, you just dip into the broth and slurp. It tastes really good. When I see the customer dump the dipping broth to the noodle, I was like, ah! But it’s been seven years, so I think they’re getting to know how to eat tsukemen.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I want to make customers happy, so I think the portion is kind of big. [ Chuckles ] My grandfather passed away, but I believe we carry on the legacy for making guests happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Alright, Candice, this kind of feels like a slice of Tokyo, huh? I have never been to Tokyo, but I’d like to think that by going to Taishoken, I have an opportunity to experience it. -Sbrocco: Yeah. -Meng: And, you know, sometimes I don’t necessarily want a really hot broth of ramen, especially on, like, a summer day. And when I saw the menu and they had a soupless-based ramen, the Tokyo Classic Aburasoba, it is delicious. It comes with this beautiful egg yolk on top. And underneath you have your pork char siu, your bamboo, your green onions, the noodles. But to me, what really brought it to that next level is this little cup of vinegar on the side. And you pour it on and you mix it in and it cuts through that richness. -That was it, I was hooked. -[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have, Alessandra? So we had a few things, but one of my favorites was what my kids ordered, the yuzu shio ramen. And first of all, I have to tell you, when we sat down, they brought special cups for my kids who are 3 and 5, and they brought special utensils and bowls for them. So immediately they invited them to be really prestigious guests at the table, which was so special for them. So they got that ramen. They loved it. It was this vegetable ramen. It had a really beautiful clear, but earthy kind of herby broth. There was a piece of fried tofu that sucked up the broth so perfectly. And then there were herbs on top of it. It was just really nice and light, and like, the noodles were literally falling out of my son’s mouth while he was eating it, like, okay, this is good. I was putting some in my dish. We were all eating it. I was going to say, 3- and 5-year-olds, you know, -I would imagine. -Yes. Yeah, they loved it and they felt like -they were part of the party. -Yeah. Yeah. And what other dish did you have? We had the tsukemen, the spicy tsukemen, which was a soupless ramen. -It has a dipping sauce. -Meng: Dipping ramen. Yes, and so you had this beautiful noodle, and those were buckwheat noodles. So they were, like, a little thicker, chewier, but really delicious and hearty. And then the dipping sauce was almost like a gravy. Like, this spicy gravy that you put the noodles in. There were two types of pork. And everything just melded together to have a really beautiful, hearty dish that was not soup. You know, it’s was, like, different. You’re like, oh, I’m going for ramen, but it’s not soup. You don’t have to dip it if you didn’t want to. You could just go for the noodle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. What about you? So I got to say, when I first heard about this place, my wife and I had actually been there before. -Oh, really? -And it was — We didn’t have our best experience -eating there the first time. -Okay. But then I got to tell you, as a teacher, I always tell my kids, you can’t change what happens to you, but you can always change how you feel about it. -Yeah. -So we went there a second time. So much better. It was so good. I’m glad you recommended it. It was given a second chance. They could redeem themselves. Exactly. Exactly. It was so good. We got the Niku spicy ramen. I love spicy food, I love it. I can tell it’s spicy enough if it looks like I took a shower with my clothes on after. -I was just dripping. -Sbrocco: Sweating a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> But it was so good. It was a good spice level, a lot of heat to it. And then we got it with also the sand storm calamari appetizer. -Have you had that one yet? -Meng: Yes, that Koji ranch. -Juan: Mmm. Oh, yeah. -Meng: It is — I don’t know what is in it. -And the calamari is thick. -Juan: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> There are big chunks of calamari and the — Oh, the fry is so good. It’s not heavy and greasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> It’s perfect, yeah. There’s, like the pepper to it, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Yes. And it’s not that spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> One of the other appetizers that we got was the cucumber green chili miso. -Mmm. -Juan: They have the sauce they put it on top of it. Makes it just a little bit spicy. There’s a little heat to it. It has this perfect crunch because they cut it up nice and fresh. It’s the perfect compliment, like, as you’re having all this broth and super spicy stuff. Have a little bite of the crunch there to cool it down. Cleanse the palate. Yeah. I think the takoyaki, it’s like little balls with octopus in them. The fry on the outside of it is not heavy. The inside is so flavorful. I don’t know how you make it, but it tasted like a creamy, savory mashed potato, I think that’s what it is, mixed in with little bits of, like, tender octopus. And then the okonomiyaki sauce really just tie it all together. We had had takoyaki, my wife and I had it in Osaka, and it was the closest we’ve had it. Like having it there, so… -It’s very authentic. -Yeah, yeah, yeah. -Absolutely. -Yeah. I also got the hiyayakko, which is a cold tofu dish. It comes with a huge pile of fried anchovies on top and red onions, with a ponzu sauce. And the tofu is firm and it’s got a great texture to it. It doesn’t, like, fall apart in your mouth like some tofus. -It is so good. -Any drinks to talk about? I didn’t have any drinks. I just drank more broth. -Sbrocco: Yeah. -[ Laughter ] I didn’t have any other drinks. -And I’m driving, so. -Sbrocco: Yeah. I think on a recent cold day, we got the hot sake. And that was really nice. They only have one kind of hot sake on the menu. -Sbrocco: Nice and warming. -Meng: Yeah, it was really good. And, you know, my kids, they always love the Shirley Temple. -Juan: Oh, yeah. [ Laughs ] -[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> They make a little Shirley Temple there, so… -Sbrocco: That’s cute. -Meng: You can get that for your kids.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> We haven’t graduated to that yet. Want to get them eating without their hands. Alright. Was this affordable? I mean, you’ve gone quite a few times. Yeah, we go to Taishoken… At one point, I think my husband was taking them weekly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Oh. Yeah. Any time there’s talk of ramen, it’s always Taishoken. -Juan: Yeah. -Sbrocco: That’s great. And you guys will be back it sounds like. -Oh, absolutely. -Oh, yeah. Oh, yeah. -Bring me with you. -[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Nobody ever brings me. If you would like to try Taishoken Ramen, it’s located on East 4th Avenue in San Mateo, and the average multicourse tab per person without drinks is around $30. Looking for more Bay area bites you’ve just got to try? -[ Laughs ] -Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show, Ryan Juan, who raves about the brisky baos at Smokin D’s BBQ in San Francisco, Alessandra Wood, who finds her own slice of carb heaven at Rosalind Bakery in Pacifica, and Candice Meng, who savors the aburasoba at Taishoken Ramen in San Mateo. 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, everybody.\u003c/p>\n\u003cp class=\"p1\">[ All cheering ]\u003c/p>\n\u003cp class=\"p1\">You were fabulous, fabulous, fabulous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Whoo! I never know the perfect noodle because we try to make better noodle every single day. We have flour and water, salt. And also, we put the buckwheat. We try to adjust water ratio in different seasons. So it’s been improved over 70 years. But it’s fun.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\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 16, airs Thursday, February 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003cstrong>Smokin’ D’s\u003c/strong> in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair. Plates land heavy with signature pulled pork, pork spare ribs, and smoked brisket tucked into fluffy bao — and classic sides like potato salad, all capped off with Banana Brulee Bliss for dessert. From there, it’s down the coast to Pacifica’s \u003cstrong>Rosalind Bakery\u003c/strong>, 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. The episode wraps up in San Mateo at \u003cstrong>Taishoken Ramen\u003c/strong>, where house-made noodles shine in dishes like Tokyo-style aburasoba, spicy tsukemen with rich dipping broth, yuzu shio ramen, and crispy takoyaki, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23743\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23743\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ryan Juan, Alessandra Wood and Candice Meng 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://smokindsbbqsf.com/\">\u003cstrong>Smokin’ D’s BBQ\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rosalindbakery.com/\">\u003cstrong>Rosalind Bakery\u003c/strong> (Rosalind Bakery)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.taishokenusa.com/san-mateo\">\u003cstrong>Taishoken Ramen \u003c/strong>(San Mateo)\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-23744\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg\" alt=\"\" width=\"2000\" height=\"2445\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-768x939.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1675x2048.jpg 1675w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/wine/napa-valley/carneros-chardonnay-2024\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2024 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $40\u003cbr>\n\u003c/em>This is a winery with a rich legacy. The historic building was home to Larkmead Winery, built in 1884. In the late 1950s, the revered Hanns Kornell began making high-quality sparkling wine on the property, then in 1992, Rich Frank, formerly president of Disney Studios and Paramount Television, acquired the venerable property. Along with his television journalist wife, Leslie, they have taken starring roles in building a brand based on showcasing the best of Napa Valley.\u003c/p>\n\u003cp>Their Chardonnay is consistently one of my top Napa recommendations due to its balance, complexity and elegance. Hailing from the cool-climate Lewis Vineyard in Carneros, it satisfies Chard lovers from those seeking vibrant and fresh versions to those that adore a full-bodied white with ripe fruit, a sultry texture and balanced toasty notes.\u003c/p>\n\u003cp>\u003ca href=\"http://rhysvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rhys 2023 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Cruz Mountains, California, $54\u003cbr>\n\u003c/em>The guiding principle at Rhys Vineyards is, as they say, to capture a sense of “somewhereness” in their estate-focused bottlings. To me, their wines perfectly express the elusive concept of terroir, which I refer to as the “taste of the place in the glass.” Rhys Vineyards’ various versions of Pinot Noir hail from both Mendocino County and the Santa Cruz Mountains. Though wines from this rugged appellation on California’s Central Coast may seem like a discovery, it has long been the birthplace of world-class wines crafted by respected producers such as Ridge and Mount Eden. Rhys Vineyards is the latest star to shine among those wine luminaries crafting wines with vines grown in the high-elevation, coastal-climate vineyards of these ancient mountains.\u003c/p>\n\u003cp>Their 2023 Santa Cruz Mountains Pinot Noir is a heralded vintage and will age gracefully for years, but it is hard not to immediately enjoy its vibrant purity of red fruit married with notes of wild herbs and a sleek, silky texture. For the price, you will not find a better bottle of California Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownefamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Browne Family Vineyards 2023 “On Fox Island” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Columbia Valley, Washington, $25\u003cbr>\n\u003c/em>Browne Family Vineyards is an innovative and fun family-owned company. They are committed to making great wines at great prices primarily from Washington state. Andrew Browne founded the family-forward company as a tribute to his late grandfather, William Bitner Browne, who was a mentor, veteran and community leader.\u003c/p>\n\u003cp>Their main grape source is the Browne Estate Vineyard in the Spring Valley District of Walla Walla, where the focus is on Bordeaux-style reds and a roster of delicious whites. The wine brands under their umbrella include the whimsical “Do Epic Shit” line celebrating life’s adventurous moments, the charity-led “Forest Project” and numerous more. I’m enamored with their “On Fox Island” Cabernet Sauvignon, which was crafted to highlight the outdoor lifestyle the family leads living on the island. The appealing label depicts a salmon swimming upstream, which is an island highlight. This Cab’s dark-berry fruit flavors are complemented by notes of spice and a velvety texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Artisanal pastries in Pacifica. You could put anything on that sandwich bread and I will eat it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tex-Mex fusion in San Francisco. The best smoked barbecue I’ve ever had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And soupless ramen delights in San Mateo. The noodles were literally falling out of my son’s mouth while he was eating it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area”. -Giddy up. -Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-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 design history professor Alessandra Wood, teacher and theater director Ryan Juan, and physical therapist Candice Meng. -Welcome, everyone. -[ All greeting ] Excited to be here. The pitmasters at Ryan’s go-to spot are pushing the limits of classic Texas barbecue, blending it with both Asian and Mexican influences. The payoff? Smoky, fall-off-the-bone meats bursting with cross-cultural flavor. Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tucked away in San Francisco’s Outer Sunset, it’s Smokin’ D’s BBQ. -Yeah! [ Laughs ] -I’ll take a half pound. Oh, my God, look at this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So good. Number 44. I grew up in San Francisco, which has always been known as a great food city. -For me, I grew up eating barbecue since I’m from Texas, and barbecue is just a way of life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we started this, we just wanted to focus on things that we love to eat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> Taking a little Mexican, a little Asian, and a whole lot of Texan and mending them together. Mmm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> So in Texas, we’re known for barbecuing our food low and slow. A lot of salt, a lot of pepper, and a little secret recipe that I can’t divulge. -It’s a little spicy. It’s got a kick. -Fun fact — I don’t even like barbecue, but I sure love a pork bun. -Woman: Oh, my God, look at that. -Woman #2: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we first started dating, I was like, let me bring you somewhere that I love and we’re going to have dim sum. And he had a pork bun and he was like, “Damn, this is good. Can we put brisket inside?” We actually smoke our brisket specifically for the bao. We mix it with a traditional barbecue sauce, so it’s sweet and tangy. The bread to meat ratio is a little bit different than what you would normally find in Chinatown, so you’re getting almost a quarter pound of meat inside.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">-One of the things that incorporates my Mexican influence is the brisket tamale. We house make our masa as well as our salsa roja. You’re looking at my salsa roja maker right here. -Alright, man. -Thank you. I’ll see you later, bro. Appreciate it. We’re very small, so we don’t have a ton of seating. Even though there may be a little bit of a line, we get through it really quickly. You can also order ahead and it’ll be ready for you when you walk in. Nice to meet you. We’re right next to Golden Gate Park. You can walk there easily and have a picnic. I was born in the Sunset. I’m a native kid. What gives us so much pride and joy in this business is the people. We’ve really grown this community of customers. Really, it’s a family. -Came to get some brisky bao.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> We love seeing them day in and day out. Does daddy need to get you your own chips and queso? We really, truly have developed a neighborhood spot, which is exactly what we wanted to do.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Alright, Ryan, what is it about this place? I mean, this is a small spot, right? Kind of a lot of takeaway happening. -How did you discover it? -Yeah. So my wife and I, we’ve never seen a Texas barbecue place in the Sunset District. And so we’d gone on a walk by there, and it just smelled fantastic. I’m like, we got to try something from here. So we get there, we get their smoked signature brisket, and the crust on it is amazing. It’s got this amazing spice rub on it. And this is probably the best smoked barbecue I’ve ever had. Did you get the brisket? Did you try the brisket? -Wood: I got a brisket sandwich. -Sbrocco: Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That could be the best of both worlds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It was. It was so good because, you know, I was just kind of thinking like, oh, there’s going to be coleslaw on it, but instead of coleslaw, there were pickled onions. -Pickled red onions. -Juan: Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> And so they had this, like, beautiful tartness to them. Like the acidity that you wanted to cut through the brisket without the heaviness of coleslaw. Like, there wasn’t as heavy as you expected. And then pickles, which were great. It was a really nice sandwich. Candice, what was your experience? We ordered the pulled pork sandwich. I can never turn down a pulled pork sandwich. And it was…that brioche. It — Everything about it was so tasty and flavorful. And I thought whatever sauce they used on it didn’t overwhelm the meat. So you really got a good hit of that smokiness. So good, so good. And did you get anything with it like sides or…? We got the cornbread, which was enormous. It was like the size of my head. Oh, yeah, and I was so excited because the cornbread is baked in, like, muffin tins. So all of the bottom of it has this chewy crispiness, which is my favorite. Like, I’m a corner brownie person. So it was like — -I so am! I so am. I don’t let my kids touch the corners.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes, and it was like a sweet cornbread with some jalapeños in it. So you had a little bit of spiciness, -and I loved the chewiness of it. -Yeah. And what did you get? I’m sure you got many dishes. -I did, yeah. -Sbrocco: Start with one. Well, I got a rack of ribs, which were delicious and I would say probably the best ribs I’ve had in the Bay area. They were really beautifully seasoned. They were not, like, fall off the bone, but they were really tender. Yeah, we did get the, uh, the potato salad as a side once. -Did you try that one? -It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So is this one more kind of a little vinegary or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah. Yeah. There’s some egg into it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It wasn’t like a mayo-y potato salad. It was a little bit fresher. A really good compliment to the meats. What was your second, third, or fourth dish?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>What we also got was the bao… -Sbrocco:\u003c/b> Yeah. -Meng: …with the brisket.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is really their signature.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Correct. And anything that can sort of fit in the palm of my hand easily I am game for. And it was delicious. I really liked the bake on the bao. I thought it had that really nice milk bun flavor that is very common. And so, the combination, it really, really did make sense. And what else did you have? The Korean cowboy bun, which was also really delicious. It was like spicy. You really could taste the gochujang in it. And so it had this — It left a nice flavor in your mouth wanting you to go back for more. But the bun sort of tamed it a little bit. It’s just a good name. Giddy up. -Yeah. -[ Laughter ] Korean cowboy. I love it. -Alright, Ryan, what about you? Any other dishes? The other thing we did have was the hot link. And that one’s really good. They smoke it perfectly, and then when they give it to you, they cut it up into bite sized pieces already. So it’s ready to go. And it’s hard because, like, when I go to pick it up, I have to stop myself from eating it on the way home. When you said that, I knew that that was going to happen. [ Laughter ] Yeah. Now, did you wash it down with anything? Did you have any drinks or…? Oh, no, we didn’t have any drinks. We — I always just end up getting more meat. But I want to ask you guys if there’s — about the banana brulée bliss. Did you guys happen to try it? Because for my thing, for desserts, like, if it’s too sweet, then it kind of ruins it. -I want something that’s just a little bit sweet. -Sbrocco: right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Because if it’s not too sweet, I’m going to get some later. So, [laughs] I wanna make sure. -But I haven’t had it yet. -No, it’s perfect if it’s not too sweet. You’ve had such intense, you know, savoriness. You want something just to — just a change of flavor, but not too much. And so did you guys happen to try the — -Any room? No. -No room. Yeah. No room after all the barbecue. -Just get more meat. -Sbrocco: Yeah, yeah. Well, it sounds like you all had a great time there. Yeah. And would go back. She’s like, “We go back all the time.” I just want to get the brisky bao. -[ Laughter ] -Alright. If you would like to try Smokin’ D’s BBQ, it’s located on Irving Street in San Francisco. And the average multi-course tab per person without drinks is around $30. At Alessandra’s hip modern bakery, sourdough is the star attraction, forming the base for inventive sandwiches stacked with seasonal produce and chef driven flavors. Located just blocks from the beach in Pacifica, it’s Rosalind Bakery.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Rosalind Bakery is a community hub here in Pacifica. It’s art, it’s music, it’s delicious artisan food.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">The first thing that you’re probably going to get hit with is the smell of all of the baked goods coming in and out of the oven, and then you’ll definitely notice the atmosphere and how welcoming it can be.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I started the bakery in 2017, and was at great discontent with my career doing software development. I felt compelled to make a product with my hands. Bread is fascinating. It’s this hub of a wheel of life, of agriculture, art, math, and biology. -Check the pH level of the bread. Usually 4.2 is an ideal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> The item that I’m most proud of is the coastside sourdough. We’re about 1,000 feet from the ocean, and it’s always going to be a little bit more humid here, a little bit cooler. And that helps with our fermentation. And it develops that complex flavor in the bread.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I have my hoagie roll, which features semolina and sesame seeds as a flavor combination that I love. -It has such a great texture. -Kosoy: It’s amazing. We’ve developed a separate sourdough culture just for the croissants that has sugar added to it to help with the fermentation in that enriched dough. we’re making savory and sweet danishes, depending upon what ingredients we get from the farmer’s market.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rave:\u003c/b> We have a full espresso bar. We make our own syrups in-house. And all of our coffees are sourced from local roasters. What I hope most people feel like when they’re leaving is, “Man, that place is really cool. I would really like to go back sometime.” -Yeah. -Kosoy: A lot of love and passion in what we’re doing. I’ve dedicated my life to bread.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> Rosalind is my temple to bread!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Good job. Nicely done. Alright, Alessandra, this is — It’s not what you expect from a bakery, right? It’s kind of got a party vibe going on. -Absolutely. I go in there and I can’t stop myself from singing whatever songs they have blasting. Or sometimes it’s live music. -It’s just fun. Good energy. -Sbrocco: Yeah. One of my favorite things there is anything made on their hoagie bread. So the Rosalind hoagie, it’s this Italian hoagie. Just amazing. For anybody who’s an East Coaster, you know what a hoagie is. Like a big, long sub sandwich. That bread is so iconic to the East Coast. It’s soft on the inside. It has a light crust. It’s peppered in sesame seeds, but it has this really chewy texture. And then it’s filled with Italian meats, sharp provolone cheese, some nice, like, radicchio or red leaf lettuce to kind of elevate it a little bit. And then this Calabrian chili mayo, which gives it a touch of spice that’s like, you know, you just want to eat the whole thing. You’ve got everything in one spot. -Yes. -Sbrocco: Alright. What about you? What did you order, Ryan? So we got the con patate pizza. And it was baked on this, the most perfect focaccia bread ever. The focaccia was so soft and pillowy. And on the top, they had perfectly seasoned potatoes and the cheese. And they cooked it such that it had, like, a slight char to it at the top. It gives that extra flavor to it. It was just amazing. And it was a big piece, too. And so it’s like my wife and I could split that and like, okay. The only thing was, I wish I could take it home and warm it up so I could have it nice and hot. But I had to eat it right then and there. It was just so perfect. We’d gotten the breakfast sando as well, and in that it has, like, the egg, it has — We actually added mortadella. And what I love about that was they pan fried the mortadella a little bit. So it’s almost like bacon. -Wow. -Put bacon in anything, I’m all game. [ Laughs ] But then with that spicy sauce on it, I’m like, oh, my gosh. -That sandwich bread, that is what I’m most obsessed about at Rosalind Bakery. You could put anything on that sandwich bread and I will eat it. Ironically, my favorite thing there was the turkey sandwich because my son got it, and the turkey was moist and tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which doesn’t always happen.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Exactly. Right. A lot of turkey deli meat can be very dry, but that with the bread and whatever that dijonnaise that they put on it with the cheese, I mean, it was so good. -Any pastries or things you want to talk about? The cinnamon roll. That is — First of all, it’s huge. It’s like the size of my head. And it has sourdough in it. So you have, like, this sourdough feel to it filled with cinnamon and sugar. So the sugar caramelizes on the bottom. And then it has that classic cream cheese icing. But it’s huge. And it is — -So it’s a shareable item? -It’s shareable. I will eat it for a couple days with my kids. They will cry if they’re out of stock. When we get to the bakery and there are no cinnamon rolls, they literally will cry. They’re 3 and 5, so they’re allowed. They’re allowed. Okay. And then when we eat it all up, there may be tears, too, so… They’re like, “Oh, we wanted more.” -Sbrocco: Did you get any pastries? -We did. We got chocolate chip cookies. Because you can’t really ever go wrong with a chocolate chip cookie. And I think we got two and they were gone within about 30 seconds with eight hands between the family of four digging into the paper bag. And they were flavorful and thick and just so sweet and so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you get? The olive oil cake. It’s a lemon poppy seed olive oil cake. And it’s vegan, actually. But you wouldn’t know. It is beautifully baked with these very crispy, chewy edges, which I love. People will request, and I’ve heard this. I always request a corner piece. I’ve heard others request a middle piece. But the edges get really brown and chewy, and it’s sweet, but it’s not overly sweet. You eat it and you have yourself wondering, like, how is this vegan? What’s in here? But olive oil cakes are so moist in general. It is so moist. Yeah, it’s moist and it feels a little bit decadent, but it’s just, like, really easy to eat. -Juan: Yeah. -Yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> We got the chocolate almond croissant. And I love chocolate, my wife loves almond stuff. -So this was the — -Sbrocco: No brainer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> …thing made for us. So… [ Laughs ] But we had it, and we took a bite into it. It has, like, this powdered sugar thing on top of it. They don’t skimp. They have a lot of almonds on it, and there’s a lot of chocolate filling on the inside. And we bit into it, and I was like, oh, this is so good. We split it in half, and I told my wife, I’m like, “You should have gotten two of these and then get a third one for you.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">It was so good. I had a mocha, and I’m very sensitive to caffeine. And so if I have a little, like, I’m ready to go. This was — The mocha was a double shot of espresso. Wow. You must have been flying. Yeah. [ Laughs ] But it actually helped, because we’re having all this bread and all these carbohydrates. And the mocha kept us awake. And so I was ready to go. For me, cappuccino all the way. It’s my favorite thing to order from there, but it’s always, yeah, beautifully crafted, perfect foam. I like a good, strong coffee. So it’s, for me, perfect. Yeah. You know, I really had a nice time. Just, like, looking at all the merch in the store, and, yeah, it was very Pacifica. Like, I definitely got that beach, you know, relaxed beach vibe. My — Actually, my own sourdough baby at home is from Rosalind, so yeah, I got my sourdough starter from them. -Wait, they do that? -Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> [ Laughs ] Okay. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve just given away —\u003c/p>\n\u003cp class=\"p1\">[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">Rosalind’s going to be cursing you. -[ Laughter ] -Yeah. Alright. I’ve had it for a few years, so I don’t know if they still do it. Alright. If you would like to try Rosalind Bakery, it’s located in the Manor Plaza in Pacifica. The average multicourse tab per person without drinks is around $20. Candice’s pick is the first US location for an iconic Tokyo-based ramen shop. Fresh, house-made noodles, broth simmered for hours, and layers of savory umami keep her whole family happily slurping to the last drop. Located in downtown San Mateo, it’s Taishoken Ramen.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sakaguchi:\u003c/b> Our restaurant is called Taishoken. We serve ramen and we are known as the birthplace of Tsukemen. Tsukemen means dipping noodle in Japanese. We serve noodle and hot broth separately. My grandfather and his cousin started Taishoken in 1951 Tokyo.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">I really want to make my own noodle because the noodles is very important for texture and flavor. I brought special noodle machine from Japan, and we make noodle every single day in-house. Our main broth is tonkotsu broth. We cook over 24 hours. It makes broth very rich. First bite, just pick up some noodles and eat it to feel the flavor. And next, you just dip into the broth and slurp. It tastes really good. When I see the customer dump the dipping broth to the noodle, I was like, ah! But it’s been seven years, so I think they’re getting to know how to eat tsukemen.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I want to make customers happy, so I think the portion is kind of big. [ Chuckles ] My grandfather passed away, but I believe we carry on the legacy for making guests happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Alright, Candice, this kind of feels like a slice of Tokyo, huh? I have never been to Tokyo, but I’d like to think that by going to Taishoken, I have an opportunity to experience it. -Sbrocco: Yeah. -Meng: And, you know, sometimes I don’t necessarily want a really hot broth of ramen, especially on, like, a summer day. And when I saw the menu and they had a soupless-based ramen, the Tokyo Classic Aburasoba, it is delicious. It comes with this beautiful egg yolk on top. And underneath you have your pork char siu, your bamboo, your green onions, the noodles. But to me, what really brought it to that next level is this little cup of vinegar on the side. And you pour it on and you mix it in and it cuts through that richness. -That was it, I was hooked. -[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have, Alessandra? So we had a few things, but one of my favorites was what my kids ordered, the yuzu shio ramen. And first of all, I have to tell you, when we sat down, they brought special cups for my kids who are 3 and 5, and they brought special utensils and bowls for them. So immediately they invited them to be really prestigious guests at the table, which was so special for them. So they got that ramen. They loved it. It was this vegetable ramen. It had a really beautiful clear, but earthy kind of herby broth. There was a piece of fried tofu that sucked up the broth so perfectly. And then there were herbs on top of it. It was just really nice and light, and like, the noodles were literally falling out of my son’s mouth while he was eating it, like, okay, this is good. I was putting some in my dish. We were all eating it. I was going to say, 3- and 5-year-olds, you know, -I would imagine. -Yes. Yeah, they loved it and they felt like -they were part of the party. -Yeah. Yeah. And what other dish did you have? We had the tsukemen, the spicy tsukemen, which was a soupless ramen. -It has a dipping sauce. -Meng: Dipping ramen. Yes, and so you had this beautiful noodle, and those were buckwheat noodles. So they were, like, a little thicker, chewier, but really delicious and hearty. And then the dipping sauce was almost like a gravy. Like, this spicy gravy that you put the noodles in. There were two types of pork. And everything just melded together to have a really beautiful, hearty dish that was not soup. You know, it’s was, like, different. You’re like, oh, I’m going for ramen, but it’s not soup. You don’t have to dip it if you didn’t want to. You could just go for the noodle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. What about you? So I got to say, when I first heard about this place, my wife and I had actually been there before. -Oh, really? -And it was — We didn’t have our best experience -eating there the first time. -Okay. But then I got to tell you, as a teacher, I always tell my kids, you can’t change what happens to you, but you can always change how you feel about it. -Yeah. -So we went there a second time. So much better. It was so good. I’m glad you recommended it. It was given a second chance. They could redeem themselves. Exactly. Exactly. It was so good. We got the Niku spicy ramen. I love spicy food, I love it. I can tell it’s spicy enough if it looks like I took a shower with my clothes on after. -I was just dripping. -Sbrocco: Sweating a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> But it was so good. It was a good spice level, a lot of heat to it. And then we got it with also the sand storm calamari appetizer. -Have you had that one yet? -Meng: Yes, that Koji ranch. -Juan: Mmm. Oh, yeah. -Meng: It is — I don’t know what is in it. -And the calamari is thick. -Juan: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> There are big chunks of calamari and the — Oh, the fry is so good. It’s not heavy and greasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> It’s perfect, yeah. There’s, like the pepper to it, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Yes. And it’s not that spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> One of the other appetizers that we got was the cucumber green chili miso. -Mmm. -Juan: They have the sauce they put it on top of it. Makes it just a little bit spicy. There’s a little heat to it. It has this perfect crunch because they cut it up nice and fresh. It’s the perfect compliment, like, as you’re having all this broth and super spicy stuff. Have a little bite of the crunch there to cool it down. Cleanse the palate. Yeah. I think the takoyaki, it’s like little balls with octopus in them. The fry on the outside of it is not heavy. The inside is so flavorful. I don’t know how you make it, but it tasted like a creamy, savory mashed potato, I think that’s what it is, mixed in with little bits of, like, tender octopus. And then the okonomiyaki sauce really just tie it all together. We had had takoyaki, my wife and I had it in Osaka, and it was the closest we’ve had it. Like having it there, so… -It’s very authentic. -Yeah, yeah, yeah. -Absolutely. -Yeah. I also got the hiyayakko, which is a cold tofu dish. It comes with a huge pile of fried anchovies on top and red onions, with a ponzu sauce. And the tofu is firm and it’s got a great texture to it. It doesn’t, like, fall apart in your mouth like some tofus. -It is so good. -Any drinks to talk about? I didn’t have any drinks. I just drank more broth. -Sbrocco: Yeah. -[ Laughter ] I didn’t have any other drinks. -And I’m driving, so. -Sbrocco: Yeah. I think on a recent cold day, we got the hot sake. And that was really nice. They only have one kind of hot sake on the menu. -Sbrocco: Nice and warming. -Meng: Yeah, it was really good. And, you know, my kids, they always love the Shirley Temple. -Juan: Oh, yeah. [ Laughs ] -[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> They make a little Shirley Temple there, so… -Sbrocco: That’s cute. -Meng: You can get that for your kids.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> We haven’t graduated to that yet. Want to get them eating without their hands. Alright. Was this affordable? I mean, you’ve gone quite a few times. Yeah, we go to Taishoken… At one point, I think my husband was taking them weekly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Oh. Yeah. Any time there’s talk of ramen, it’s always Taishoken. -Juan: Yeah. -Sbrocco: That’s great. And you guys will be back it sounds like. -Oh, absolutely. -Oh, yeah. Oh, yeah. -Bring me with you. -[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Nobody ever brings me. If you would like to try Taishoken Ramen, it’s located on East 4th Avenue in San Mateo, and the average multicourse tab per person without drinks is around $30. Looking for more Bay area bites you’ve just got to try? -[ Laughs ] -Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show, Ryan Juan, who raves about the brisky baos at Smokin D’s BBQ in San Francisco, Alessandra Wood, who finds her own slice of carb heaven at Rosalind Bakery in Pacifica, and Candice Meng, who savors the aburasoba at Taishoken Ramen in San Mateo. 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, everybody.\u003c/p>\n\u003cp class=\"p1\">[ All cheering ]\u003c/p>\n\u003cp class=\"p1\">You were fabulous, fabulous, fabulous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Whoo! I never know the perfect noodle because we try to make better noodle every single day. We have flour and water, salt. And also, we put the buckwheat. We try to adjust water ratio in different seasons. So it’s been improved over 70 years. But it’s fun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
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