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"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\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-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr>\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr>\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. We have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"6916\" data-end=\"6979\">\u003cstrong data-start=\"6916\" data-end=\"6937\">Cecilia Phillips:\u003c/strong> Just bounce the shoulders. I can do that.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\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-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr>\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr>\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. We have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi",
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"headTitle": "Check, Please! Bay Area reviews: Ethel’s Fancy, Cato’s Ale House, Kiku Sushi | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: The Butter House, Cafe Fina, Corkscrew Cafe",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 1, airs Thursday, April 18, 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>\u003cem>Check, Please! Bay Area\u003c/em> makes its first splash in the Monterey Bay Area! First up, \u003cstrong>The Butter House\u003c/strong> serves up satisfying and sumptuous American classics with a Filipino and Pacific Islander twist, perfect against the fresh air of Monterey County’s Seaside — think fried chicken & waffles next to pork belly fried rice. Then, with picturesque views of the bay on Monterey’s Old Fisherman’s Wharf, \u003cstrong>Cafe Fina\u003c/strong> dishes up some of the region’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels. Lastly, tucked away in warm and welcoming Carmel Valley, \u003cstrong>Corkscrew Cafe\u003c/strong> is home to an elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas.\u003c/p>\n\u003cfigure id=\"attachment_22181\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22181\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peter Alter, Kim Lammie and Travis Elder from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thebutterhouse.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>The Butter House \u003c/span>\u003c/strong>(Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cafefina.com/\">\u003cstrong>Cafe Fina\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.corkscrewcafe.com/\">\u003cstrong>Corkscrew Cafe\u003c/strong> (Carmel Valley)\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 19, episode 1, airs Thursday, April 18, 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>\u003cem>Check, Please! Bay Area\u003c/em> makes its first splash in the Monterey Bay Area! First up, \u003cstrong>The Butter House\u003c/strong> serves up satisfying and sumptuous American classics with a Filipino and Pacific Islander twist, perfect against the fresh air of Monterey County’s Seaside — think fried chicken & waffles next to pork belly fried rice. Then, with picturesque views of the bay on Monterey’s Old Fisherman’s Wharf, \u003cstrong>Cafe Fina\u003c/strong> dishes up some of the region’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels. Lastly, tucked away in warm and welcoming Carmel Valley, \u003cstrong>Corkscrew Cafe\u003c/strong> is home to an elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas.\u003c/p>\n\u003cfigure id=\"attachment_22181\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22181\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peter Alter, Kim Lammie and Travis Elder from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thebutterhouse.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>The Butter House \u003c/span>\u003c/strong>(Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cafefina.com/\">\u003cstrong>Cafe Fina\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.corkscrewcafe.com/\">\u003cstrong>Corkscrew Cafe\u003c/strong> (Carmel Valley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\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>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\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! 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Diamond Head General Store, Shuggie’s Trash Pie + Natural Wine, Teske’s Germania Restaurant and Beer Garden",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 13, airs Thursday, February 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tucked along San Bruno’s El Camino Real, \u003cstrong>Diamond Head General Store\u003c/strong> pays tribute to humble Hawaiian markets, bringing colorful shave ice, kalua pork and the Aloha spirit to the Bay. Then, nary a food scrap goes to waste at \u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> in San Francisco, where upcycled ingredients and sustainable proteins are in the spotlight along with seasonal pizzas and small plates at this funky, maximalist Mission spot. Finally, tucked away in downtown San Jose, the family-owned\u003cstrong> Teske’s Germania Restaurant and Beer Garden\u003c/strong> serves up hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22069\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Vanessa Silva, Daniel Osers and Cindy Wong-Zarahn from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://diamondheadgeneralstore.square.site/\">\u003cstrong>Diamond Head General Store\u003c/strong> (San Bruno)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shuggiespizza.com/\">\u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://teskes-germania.com/\">\u003cstrong>Teske’s Germania Restaurant and Beer Garden\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-medium wp-image-22077\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.seedlipdrinks.com/en-us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Seedlip Garden 108, Non-Alcoholic Spirit\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>United Kingdom $32\u003c/em>\u003cbr>\nIf you’re looking to curb or cut alcohol from your drinking repertoire, I recommend tracking down the Seedlip line of N/A spirits. For a company launched in 2015, there is basis in history for this young English producer. Owner Ben Branson discovered that more than three centuries ago doctors would distill medicinal spirits making herbal remedies without alcohol. Branson began experimenting with some old recipes using herbs grown in his garden. From there, Seedlip came to life. They make a variety of spirit-like sips including the Garden 108, which is a minty blend of Rosemary, Thyme and Spearmint. A guilt-free delight.\u003c/p>\n\u003cp>\u003ca href=\"https://griffodistillery.com/collections/gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Griffo Scott Street Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Petaluma, California $35\u003c/em>\u003cbr>\nIf Gin is your jam (like it is mine), then this elegant yet complex spirit belongs at the top of your shopping list. Based in the bucolic Sonoma County town of Petaluma, Griffo Distillery crafts a selection of unique spirits to enjoy. Their Scott Street Gin is a California take on traditional English gin. It’s distilled with botanicals such as wild juniper, sweet Meyer lemon and spicy coriander in a dry London style. The local water from Russian River Valley imbues purity and smoothness. It’s perfect for a classically bright Gin & Tonic but also for savory, herbal take on a Negroni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.1000storieswines.com\">\u003cstrong>\u003cspan style=\"color: #339966\">2022 1000 Stories Sauvignon Blanc\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California $19\u003c/em>\u003cbr>\nIt’s said that every wine has a story and that’s the mantra this California brand embraces. Winemakers Sebastian Donoso and Margaret Leonardi make unique wines including Bourbon-barrel aged Zinfandel and American oak-aged Pinot Noir. Their crisp and aromatic Sauvignon Blanc sourced from cool climate vineyards in Arroyo Seco and Mendocino County, is blended with a dash of Viognier. This gives roundness and floral undertones to a delicious citrus-laden, zesty white. Give it a try with fresh salads, goat cheese and pesto pasta or spicy Thai curry. The wine is sure to inspire stories of your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 13, airs Thursday, February 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tucked along San Bruno’s El Camino Real, \u003cstrong>Diamond Head General Store\u003c/strong> pays tribute to humble Hawaiian markets, bringing colorful shave ice, kalua pork and the Aloha spirit to the Bay. Then, nary a food scrap goes to waste at \u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> in San Francisco, where upcycled ingredients and sustainable proteins are in the spotlight along with seasonal pizzas and small plates at this funky, maximalist Mission spot. Finally, tucked away in downtown San Jose, the family-owned\u003cstrong> Teske’s Germania Restaurant and Beer Garden\u003c/strong> serves up hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22069\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Vanessa Silva, Daniel Osers and Cindy Wong-Zarahn from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://diamondheadgeneralstore.square.site/\">\u003cstrong>Diamond Head General Store\u003c/strong> (San Bruno)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shuggiespizza.com/\">\u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://teskes-germania.com/\">\u003cstrong>Teske’s Germania Restaurant and Beer Garden\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-medium wp-image-22077\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in Santa Cruz or Monterey? \u003cb>Check, Please! Bay Area\u003c/b> is looking for guests for a special Monterey Bay episode. From Capitola to Carmel, Santa Cruz to Salinas, we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"slug": "check-please-bay-area-reviews-butcher-crown-roadhouse-one-fish-raw-bar",
"title": "Check, Please! Bay Area reviews: Butcher Crown Roadhouse & One Fish Raw Bar",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 13, airs Thursday, January 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Discover hog heaven in Petaluma at \u003cstrong>Butcher Crown Roadhouse\u003c/strong>. Dig into burgers, brews, and barbecue, from tender, lip-smacking ribs to smoked brisket and more. Next, trek to the heart of downtown Campbell, where \u003cstrong>One Fish Raw Bar\u003c/strong>’s seafood-driven menu centers delicate, artfully plated crudos and nightly seasonal specials in a chic, high-energy setting. Finally, reporter Cecilia Phillips heads to \u003cstrong>Half Moon Bay\u003c/strong> for Dungeness crab fresh-off-the-boat at Pillar Point Harbor. She’ll hook you up with all the info you need before your next visit.\u003c/p>\n\u003cp>We offer our heartfelt condolences to those who lost loved ones or were affected by this week’s horrific shootings in Half Moon Bay. Our thoughts are with the vibrant, tight-knit Half Moon Bay community and all those who have come together to support them.\u003c/p>\n\u003cfigure id=\"attachment_21668\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21668 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dani Edelberg, Ryan Curry and David Tow from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butcher Crown Roadhouse [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://onefishcampbell.com\">\u003cstrong>One Fish Raw Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.smharbor.com/pillar-point-harbor\">\u003cstrong>Pillar Point Harbor\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21669 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/Show-Wines_Show-L-1020x1355.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"850\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1020x1355.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-800x1063.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-768x1020.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1157x1536.jpg 1157w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1542x2048.jpg 1542w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-1920x2550.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-L-scaled.jpg 1928w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.matanzascreek.com\">\u003cstrong>2021 Matanzas Creek Winery Sauvignon Blanc\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Sonoma County, California, $22\u003cbr>\n\u003c/em>With the popularity of Sauvignon Blanc on the rise, this classic producer has been crafting benchmark bottlings for decades. It’s always ranked among my favorite California versions of the variety. Bright citrus and floral aromas draw you in then juicy, succulent flavors keep you coming back for more. Try alongside salads, light fish dishes and grilled asparagus.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-rosato\">2021 Scaia Rosato Veneto IGT\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Italy, $18\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>If you’re looking for a rosé with style, seek out this unique pink from northern Italy. Made with a red grape called Rondinella – known as part of the famed red wines of Valpolicella – this light garnet-hued wine is refreshing and racy. Along with aromas of citrus such as tangerine and pink grapefruit, there’s a streak of minerality that makes your mouth water with every sip. It’s a wine to pair with a wide variety of dishes from spicy curries to smoked salmon and pulled pork sandwiches.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://10000hourswines.com/\">2019 Aquilini ‘10,000 Hours’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Red Mountain, Washington, $35\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Bringing to life the mantra that it takes 10,000 hours to be an expert at something, this brand’s tag line is, “there are no shortcuts.” That commitment to quality shows through in this gorgeous bottling. Hailing from the Red Mountain wine region of Washington with warm days and cool nights, this intense dark-berry scented red is lush and sultry. Saddled up to a steak or stuffed Portobello mushrooms, it will shine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Butcher Crown Roadhouse & One Fish Raw Bar",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 13, airs Thursday, January 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Discover hog heaven in Petaluma at \u003cstrong>Butcher Crown Roadhouse\u003c/strong>. Dig into burgers, brews, and barbecue, from tender, lip-smacking ribs to smoked brisket and more. Next, trek to the heart of downtown Campbell, where \u003cstrong>One Fish Raw Bar\u003c/strong>’s seafood-driven menu centers delicate, artfully plated crudos and nightly seasonal specials in a chic, high-energy setting. Finally, reporter Cecilia Phillips heads to \u003cstrong>Half Moon Bay\u003c/strong> for Dungeness crab fresh-off-the-boat at Pillar Point Harbor. She’ll hook you up with all the info you need before your next visit.\u003c/p>\n\u003cp>We offer our heartfelt condolences to those who lost loved ones or were affected by this week’s horrific shootings in Half Moon Bay. Our thoughts are with the vibrant, tight-knit Half Moon Bay community and all those who have come together to support them.\u003c/p>\n\u003cfigure id=\"attachment_21668\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21668 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/CPBA_1713_GuestsWithLeslie_2.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dani Edelberg, Ryan Curry and David Tow from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butcher Crown Roadhouse [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://onefishcampbell.com\">\u003cstrong>One Fish Raw Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.smharbor.com/pillar-point-harbor\">\u003cstrong>Pillar Point Harbor\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 11, airs Thursday, January 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In Oakland, \u003cstrong>Roasted and Raw\u003c/strong> whips up fresh vegan fare, offering a healthier, plant-based take on familiar favorites without sacrificing flavor. Then, down a narrow brick alley in the historic Lan Mart building in Petaluma, \u003cstrong>Street Social\u003c/strong> dreams up an ever-changing menu of imaginative, locally sourced dishes. Next, \u003cstrong>Kehaulani’s Cafe\u003c/strong>, located in a former Howard Johnson’s just off Highway 80 in Vallejo, delivers low-key island vibes and flavor-packed Filipino and Hawaiian specialties. Finally, reporter Cecilia Phillips heads to Glen Ellen to check out the weekly farmstead at \u003cstrong>Flatbed Farm\u003c/strong>, home to fresh seasonal produce, eggs, plants, pantry staples, and more.\u003c/p>\n\u003cfigure id=\"attachment_21642\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21642 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"314\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-800x392.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-160x78.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-768x377.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1536x754.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco.png 1806w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mel Orpilla, Kahja Elliott and Houston Porter from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roastedraw.com\">\u003cstrong>Roasted and Raw\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://streetsocial.social\">\u003cstrong>Street Social\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kehaulaniscafe.com\">\u003cstrong>Kehaulani’s Cafe\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.flatbedfarm.com/\">\u003cstrong>Flatbed Farm\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21653 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1020x1047.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"657\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1020x1047.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-800x821.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-160x164.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-768x788.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1496x1536.jpg 1496w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1920x1971.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299.jpg 1926w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://shop.almarosawinery.com/\">\u003cstrong>2020 Alma Rosa ‘La Encantada’ Pinot Gris\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Sta. Rita Hills, California, $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>One of Santa Barbara county’s star producers, Alma Rosa is a winery focused on Pinot Noir and Chardonnay. This limited-production Pinot Gris, however, shows a unique side of their lineup. Pinot Gris – otherwise known as Pinot Grigio – is a white that can range from light and crisp to rich and full. Alma Rosa’s version captures both sides of the variety. Aromatic with peachy notes and full-bodied flair, it also showcases a core of crisp freshness. This comes from the cool, coastal growing region of Sta. Rita Hills where ocean breezes help maintain brightness in the grapes. A wine for pairing with spicy fare, pungent cheeses or brunch dishes from eggs to ham.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ramsgatewinery.com/products/2021-rose-sonoma-coast\">2021 Ram’s Gate Winery Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sonoma Coast, CA, $38\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Pink wines aren’t only fair-weather sippers. Many versions, like this one, are ideal year-round and with a wide range of dishes from savory to sweet. Ram’s Gate is a Sonoma destination that ranks high on my ‘must-visit’ scale. Their wines – along with their winery – are a class act. Their Rosé is a blend of primarily Pinot Noir with Grenache, which means elegance married with power.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://groundedwineco.com/wines/\">2019 Grounded by Josh Phelps Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $18\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>A wine worth twice the price, this affordable red is both quaffable and complex. Josh Phelps has grown up in the wine business and wanted to create a California label grounded in easy-drinking wines with a sense of place. This rich and racy Cabernet Sauvignon is complemented by Merlot in the blend. Its dark-fruited flavors and supple texture make it a fun wine to sip and share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 11, airs Thursday, January 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In Oakland, \u003cstrong>Roasted and Raw\u003c/strong> whips up fresh vegan fare, offering a healthier, plant-based take on familiar favorites without sacrificing flavor. Then, down a narrow brick alley in the historic Lan Mart building in Petaluma, \u003cstrong>Street Social\u003c/strong> dreams up an ever-changing menu of imaginative, locally sourced dishes. Next, \u003cstrong>Kehaulani’s Cafe\u003c/strong>, located in a former Howard Johnson’s just off Highway 80 in Vallejo, delivers low-key island vibes and flavor-packed Filipino and Hawaiian specialties. Finally, reporter Cecilia Phillips heads to Glen Ellen to check out the weekly farmstead at \u003cstrong>Flatbed Farm\u003c/strong>, home to fresh seasonal produce, eggs, plants, pantry staples, and more.\u003c/p>\n\u003cfigure id=\"attachment_21642\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21642 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"314\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-800x392.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-160x78.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-768x377.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1536x754.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco.png 1806w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mel Orpilla, Kahja Elliott and Houston Porter from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roastedraw.com\">\u003cstrong>Roasted and Raw\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://streetsocial.social\">\u003cstrong>Street Social\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kehaulaniscafe.com\">\u003cstrong>Kehaulani’s Cafe\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.flatbedfarm.com/\">\u003cstrong>Flatbed Farm\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21653 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1020x1047.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"657\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1020x1047.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-800x821.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-160x164.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-768x788.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1496x1536.jpg 1496w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1920x1971.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299.jpg 1926w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://shop.almarosawinery.com/\">\u003cstrong>2020 Alma Rosa ‘La Encantada’ Pinot Gris\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Sta. Rita Hills, California, $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>One of Santa Barbara county’s star producers, Alma Rosa is a winery focused on Pinot Noir and Chardonnay. This limited-production Pinot Gris, however, shows a unique side of their lineup. Pinot Gris – otherwise known as Pinot Grigio – is a white that can range from light and crisp to rich and full. Alma Rosa’s version captures both sides of the variety. Aromatic with peachy notes and full-bodied flair, it also showcases a core of crisp freshness. This comes from the cool, coastal growing region of Sta. Rita Hills where ocean breezes help maintain brightness in the grapes. A wine for pairing with spicy fare, pungent cheeses or brunch dishes from eggs to ham.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ramsgatewinery.com/products/2021-rose-sonoma-coast\">2021 Ram’s Gate Winery Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sonoma Coast, CA, $38\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Pink wines aren’t only fair-weather sippers. Many versions, like this one, are ideal year-round and with a wide range of dishes from savory to sweet. Ram’s Gate is a Sonoma destination that ranks high on my ‘must-visit’ scale. Their wines – along with their winery – are a class act. Their Rosé is a blend of primarily Pinot Noir with Grenache, which means elegance married with power.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://groundedwineco.com/wines/\">2019 Grounded by Josh Phelps Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $18\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>A wine worth twice the price, this affordable red is both quaffable and complex. Josh Phelps has grown up in the wine business and wanted to create a California label grounded in easy-drinking wines with a sense of place. This rich and racy Cabernet Sauvignon is complemented by Merlot in the blend. Its dark-fruited flavors and supple texture make it a fun wine to sip and share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Hungry for more \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>? Host Leslie Sbrocco returns to KQED in 2023 to chat with a new batch of local guests and to introduce you to your next favorite Bay Area dining destination! In each episode of this James Beard and Emmy Award-winning program, three Bay Area residents recommend their favorite place to eat, and the other two guests visit anonymously to check it out. After trying each other’s picks, they join Sbrocco in studio to discuss, debate, and dish on their dining experiences. At the end of each episode, reporter Cecilia Phillips samples a fun, off-the-beaten-path eatery to uncover the area’s most unexpectedly delightful food spots. From plant-based comfort fare in Oakland to island vibes and tropical specialties in Vallejo, shareable Turkish meze in San Francisco to hog heaven in Petaluma, we’ve scoured the Bay for the best bites so you don’t have to!\u003c/p>\n\u003cp>We’ll reveal the spots you’ve just gotta try, \u003cstrong>Thursdays, at 7:30pm, beginning January 12, on KQED 9\u003c/strong>. \u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what’s on tap in the new year:\u003c/span>\u003c/p>\n\u003cp>\u003cb>January 12\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Healthier, plant-based takes on familiar favorites that don’t sacrifice flavor at \u003cstrong>Roasted and Raw\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">An ever-changing menu of imaginative, quirky, locally sourced dishes at \u003cstrong>Street Social\u003c/strong> (Petaluma)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Low-key island vibes and flavor-packed Filipino and Hawaiian specialties at \u003c/span>\u003cstrong>Kehaulani’s Cafe\u003c/strong> (Vallejo)\u003c/li>\n\u003cli style=\"font-weight: 400\">Fresh seasonal produce, eggs, plants, pantry staples, and more at the weekly farmstead at \u003cstrong>Flatbed Farm\u003c/strong> (Glen Ellen)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>January 19\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">First-class bar bites served with a side of laughter at \u003cstrong>Alameda Comedy Club\u003c/strong> (Alameda)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Elevated diner breakfast favorites made with sustainably sourced ingredients at \u003c/span>\u003cstrong>Sequoia Diner\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">Floral-based, aromatic cocktails paired with innovative, snack-sized twists on comfort food at \u003cstrong>True Laurel\u003c/strong> (San Francisco)\u003c/li>\n\u003cli style=\"font-weight: 400\">Myriad offerings from aspiring local food entrepreneurs at \u003cstrong>E14th Street Eatery + Kitchen\u003c/strong> (San Leandro)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>January 26\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Hog heaven (burgers, brews, and barbecue!) at \u003cstrong>Butcher Crown Roadhouse\u003c/strong> (Petaluma)\u003c/li>\n\u003cli style=\"font-weight: 400\">Seafood-driven specialties and delicate, artful fresh fish at \u003cstrong>One Fish Raw Bar\u003c/strong> (Campbell)\u003c/li>\n\u003cli style=\"font-weight: 400\">Dungeness crab fresh-off-the-boat at \u003cstrong>Pillar Point Harbor\u003c/strong> (Half Moon Bay)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>February 2\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Lush, tropical greenery, creative cocktails, and Afro-Latino small plates at \u003cstrong>Sobre Mesa\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">Wood-fired pizzas, Italian spritzes, and other “damn fine” dishes at \u003cstrong>DAMNFiNE pizza\u003c/strong> (San Francisco)\u003c/li>\n\u003cli style=\"font-weight: 400\">California-style rotisserie specializing in quality spit-roasted meats—poultry, pork, and beef—at \u003cstrong>Spinning Bones\u003c/strong> (Alameda)\u003c/li>\n\u003cli style=\"font-weight: 400\">Hip, new food trucks and outdoor dining space at \u003cstrong>Tasty Mob Market\u003c/strong> (San Jose)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>February 9\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Organic, sustainably farmed California ingredients that fuse family recipes with regional Southern flavors at \u003cstrong>Oeste Bar and Kitchen\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">Steamy pots of fragrant broth in a style that dates all the way back to Genghis Khan himself at \u003cstrong>Little Lamb Hot Pot & BBQ\u003c/strong> (San Jose)\u003c/li>\n\u003cli style=\"font-weight: 400\">Traditional Turkish meze plates that are tailor-made for sharing at \u003cstrong>Lokma\u003c/strong> (San Francisco)\u003c/li>\n\u003cli style=\"font-weight: 400\">Small-batch, fresh-made fudge, crafted daily at \u003cstrong>Z. Cioccolato\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 16\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Casual bites paired with high-energy activities, plus craft beer and cocktails, at \u003cstrong>Da Boccery\u003c/strong> (Livermore)\u003c/li>\n\u003cli>Brick oven-baked pies made following the same traditional family recipe first used in 1932 at \u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong> (San Bruno)\u003c/li>\n\u003cli>Cozy Greek taverna and Italian ristorante favorites in a quaint neighborhood setting at \u003cstrong>The Park Street Tavern\u003c/strong> (Alameda)\u003c/li>\n\u003cli>A heated culinary competition as local chefs vie for the title of best fried chicken sandwich at \u003cstrong>Super Market Sundays\u003c/strong> (Newark)\u003cstrong>\u003cbr>\n\u003c/strong>\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>Hungry for more \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>? Host Leslie Sbrocco returns to KQED in 2023 to chat with a new batch of local guests and to introduce you to your next favorite Bay Area dining destination! In each episode of this James Beard and Emmy Award-winning program, three Bay Area residents recommend their favorite place to eat, and the other two guests visit anonymously to check it out. After trying each other’s picks, they join Sbrocco in studio to discuss, debate, and dish on their dining experiences. At the end of each episode, reporter Cecilia Phillips samples a fun, off-the-beaten-path eatery to uncover the area’s most unexpectedly delightful food spots. From plant-based comfort fare in Oakland to island vibes and tropical specialties in Vallejo, shareable Turkish meze in San Francisco to hog heaven in Petaluma, we’ve scoured the Bay for the best bites so you don’t have to!\u003c/p>\n\u003cp>We’ll reveal the spots you’ve just gotta try, \u003cstrong>Thursdays, at 7:30pm, beginning January 12, on KQED 9\u003c/strong>. \u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what’s on tap in the new year:\u003c/span>\u003c/p>\n\u003cp>\u003cb>January 12\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Healthier, plant-based takes on familiar favorites that don’t sacrifice flavor at \u003cstrong>Roasted and Raw\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">An ever-changing menu of imaginative, quirky, locally sourced dishes at \u003cstrong>Street Social\u003c/strong> (Petaluma)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Low-key island vibes and flavor-packed Filipino and Hawaiian specialties at \u003c/span>\u003cstrong>Kehaulani’s Cafe\u003c/strong> (Vallejo)\u003c/li>\n\u003cli style=\"font-weight: 400\">Fresh seasonal produce, eggs, plants, pantry staples, and more at the weekly farmstead at \u003cstrong>Flatbed Farm\u003c/strong> (Glen Ellen)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>January 19\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">First-class bar bites served with a side of laughter at \u003cstrong>Alameda Comedy Club\u003c/strong> (Alameda)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Elevated diner breakfast favorites made with sustainably sourced ingredients at \u003c/span>\u003cstrong>Sequoia Diner\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">Floral-based, aromatic cocktails paired with innovative, snack-sized twists on comfort food at \u003cstrong>True Laurel\u003c/strong> (San Francisco)\u003c/li>\n\u003cli style=\"font-weight: 400\">Myriad offerings from aspiring local food entrepreneurs at \u003cstrong>E14th Street Eatery + Kitchen\u003c/strong> (San Leandro)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>January 26\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Hog heaven (burgers, brews, and barbecue!) at \u003cstrong>Butcher Crown Roadhouse\u003c/strong> (Petaluma)\u003c/li>\n\u003cli style=\"font-weight: 400\">Seafood-driven specialties and delicate, artful fresh fish at \u003cstrong>One Fish Raw Bar\u003c/strong> (Campbell)\u003c/li>\n\u003cli style=\"font-weight: 400\">Dungeness crab fresh-off-the-boat at \u003cstrong>Pillar Point Harbor\u003c/strong> (Half Moon Bay)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>February 2\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Lush, tropical greenery, creative cocktails, and Afro-Latino small plates at \u003cstrong>Sobre Mesa\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">Wood-fired pizzas, Italian spritzes, and other “damn fine” dishes at \u003cstrong>DAMNFiNE pizza\u003c/strong> (San Francisco)\u003c/li>\n\u003cli style=\"font-weight: 400\">California-style rotisserie specializing in quality spit-roasted meats—poultry, pork, and beef—at \u003cstrong>Spinning Bones\u003c/strong> (Alameda)\u003c/li>\n\u003cli style=\"font-weight: 400\">Hip, new food trucks and outdoor dining space at \u003cstrong>Tasty Mob Market\u003c/strong> (San Jose)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>February 9\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Organic, sustainably farmed California ingredients that fuse family recipes with regional Southern flavors at \u003cstrong>Oeste Bar and Kitchen\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">Steamy pots of fragrant broth in a style that dates all the way back to Genghis Khan himself at \u003cstrong>Little Lamb Hot Pot & BBQ\u003c/strong> (San Jose)\u003c/li>\n\u003cli style=\"font-weight: 400\">Traditional Turkish meze plates that are tailor-made for sharing at \u003cstrong>Lokma\u003c/strong> (San Francisco)\u003c/li>\n\u003cli style=\"font-weight: 400\">Small-batch, fresh-made fudge, crafted daily at \u003cstrong>Z. 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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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