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"slug": "check-please-bay-area-reviews-dacha-kitchen-bar-pizzeria-da-laura-brigitte-bistro",
"title": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro",
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"headTitle": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\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>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5930\" data-end=\"5992\">\u003cstrong data-start=\"5930\" data-end=\"5940\">Guest:\u003c/strong> Come on, give it up. \u003cem data-start=\"5962\" data-end=\"5990\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\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>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
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"headTitle": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"title": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home",
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"headTitle": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 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>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. 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=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 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>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. 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=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen",
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"headTitle": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. 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=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. 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=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-skilletz-cafe-peony-seafood-le-papillon",
"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
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"headTitle": "Check, Please! Bay Area reviews: Skillet’z Cafe, Peony Seafood, Le Papillon | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang",
"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang",
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"headTitle": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\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-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” 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 “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\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-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(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://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” 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 “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 8, airs Wednesday, July 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area is scoring big with three guests from \u003ca href=\"https://bayfc.com/\">\u003cstrong>Bay FC\u003c/strong>\u003c/a>, the region’s first ever National Women’s Soccer League team! Diners kickoff at Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> in Campbell, where New American dishes with bold flavors are inspired by a blend of different cultures, like garlic noodles and Korean fried chicken. Next, our guests get the ball rolling at \u003cstrong>HiroNori Craft Ramen\u003c/strong> in Cupertino where they deliver Japanese craft ramen with elaborately-flavored broth and artisan-crafted noodles. Lastly, they visit \u003cstrong>Las Cazuelas\u003c/strong> in San Jose’s historic Alameda District, an old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960. Finally, reporter Cecilia Phillips racks up wins for her taste buds as she heads to Paypal Park to try food truck fare that fans enjoy on Bay FC game days.\u003c/p>\n\u003cfigure id=\"attachment_22277\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Toss Boade, Caprice Dydasco and Danielle Slaton from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://orchardcitykitchen.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}'>Orchard City Kitchen \u003c/span>\u003c/strong>(Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hironori.com\">\u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lascazuelasrestaurants.com\">\u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bayfc.com/paypal-park/\">\u003cstrong>Paypal Park Game Day Food Trucks \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://digby-fine-english.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Digby NV “Fine English” Brut\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>England $45\u003c/em>\u003cbr>\nThis Pinot-driven sparkler from England starts off with plum, red apple, and bits of Rainier cherry that open up to a streak of yeast and minerality. Dry and light-footed but present — not brash, but just enough footing to make its mark. Creamy mousse on the palate opening up to apple skin, almonds and cinnamon. Shows poise and restraint but not shy by any means. Great value!\u003c/p>\n\u003cp>\u003ca href=\"https://www.aqueria.com/en/vins/tavel/\">\u003cspan style=\"color: #339966\">\u003cstrong>Château de Aqueria 2021 Tavel\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Tavel, Rhône Valley, France $22\u003c/em>\u003cbr>\nI’m not a fan of the plethora of rosés that tend to be overly elegant and offer nothing but crisp citrus and red fruit as background extras with no real main character. Tavel is where I head to for a safer gamble when it comes to complexity. This Grenache-based rosé centers around rhubarb and raspberry — something in the middle of ripe and vegetal, like eating berries during a summer hike through a forest. Weightier than one might expect on the palate, with cleansing and acidity and an earthy ending worthy of a charcuterie board or BBQ chicken. A steal for $22. Tip: drink this one closer to room temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://prosper-maufoux.com/en\">\u003cstrong>\u003cspan style=\"color: #339966\">Prosper Maufoux 2020 “Domaine Vigne au Roy” Bourgogne Hautes-Côtes de Nuits\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bourgogne Hautes-Côtes de Nuits, Côtes de Nuits, Bourgogne, France $30\u003c/em>\u003cbr>\nIt can be really hard to find relatively affordable and characterful Pinot Noir from Burgundy, which can make sense given its temperamental nature. This hits the spot, though, with a combination of ripe strawberries and black cherries along with a hint of cola that, dare I say, almost gives it a hint of California. Dry and lithe, silky and fresh, opening up to an earthy savory quality. I wouldn’t pair this with a steak, but it’s versatile enough for a backyard BBQ.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 8, airs Wednesday, July 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area is scoring big with three guests from \u003ca href=\"https://bayfc.com/\">\u003cstrong>Bay FC\u003c/strong>\u003c/a>, the region’s first ever National Women’s Soccer League team! Diners kickoff at Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> in Campbell, where New American dishes with bold flavors are inspired by a blend of different cultures, like garlic noodles and Korean fried chicken. Next, our guests get the ball rolling at \u003cstrong>HiroNori Craft Ramen\u003c/strong> in Cupertino where they deliver Japanese craft ramen with elaborately-flavored broth and artisan-crafted noodles. Lastly, they visit \u003cstrong>Las Cazuelas\u003c/strong> in San Jose’s historic Alameda District, an old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960. Finally, reporter Cecilia Phillips racks up wins for her taste buds as she heads to Paypal Park to try food truck fare that fans enjoy on Bay FC game days.\u003c/p>\n\u003cfigure id=\"attachment_22277\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Toss Boade, Caprice Dydasco and Danielle Slaton from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://orchardcitykitchen.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}'>Orchard City Kitchen \u003c/span>\u003c/strong>(Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hironori.com\">\u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lascazuelasrestaurants.com\">\u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bayfc.com/paypal-park/\">\u003cstrong>Paypal Park Game Day Food Trucks \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://digby-fine-english.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Digby NV “Fine English” Brut\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>England $45\u003c/em>\u003cbr>\nThis Pinot-driven sparkler from England starts off with plum, red apple, and bits of Rainier cherry that open up to a streak of yeast and minerality. Dry and light-footed but present — not brash, but just enough footing to make its mark. Creamy mousse on the palate opening up to apple skin, almonds and cinnamon. Shows poise and restraint but not shy by any means. Great value!\u003c/p>\n\u003cp>\u003ca href=\"https://www.aqueria.com/en/vins/tavel/\">\u003cspan style=\"color: #339966\">\u003cstrong>Château de Aqueria 2021 Tavel\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Tavel, Rhône Valley, France $22\u003c/em>\u003cbr>\nI’m not a fan of the plethora of rosés that tend to be overly elegant and offer nothing but crisp citrus and red fruit as background extras with no real main character. Tavel is where I head to for a safer gamble when it comes to complexity. This Grenache-based rosé centers around rhubarb and raspberry — something in the middle of ripe and vegetal, like eating berries during a summer hike through a forest. Weightier than one might expect on the palate, with cleansing and acidity and an earthy ending worthy of a charcuterie board or BBQ chicken. A steal for $22. Tip: drink this one closer to room temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://prosper-maufoux.com/en\">\u003cstrong>\u003cspan style=\"color: #339966\">Prosper Maufoux 2020 “Domaine Vigne au Roy” Bourgogne Hautes-Côtes de Nuits\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bourgogne Hautes-Côtes de Nuits, Côtes de Nuits, Bourgogne, France $30\u003c/em>\u003cbr>\nIt can be really hard to find relatively affordable and characterful Pinot Noir from Burgundy, which can make sense given its temperamental nature. This hits the spot, though, with a combination of ripe strawberries and black cherries along with a hint of cola that, dare I say, almost gives it a hint of California. Dry and lithe, silky and fresh, opening up to an earthy savory quality. I wouldn’t pair this with a steak, but it’s versatile enough for a backyard BBQ.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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