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"slug": "check-please-bay-area-reviews-merchant-roots-tchaka-creekside-bakery",
"title": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery",
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"headTitle": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
"description": "Bay Area locals try comfort Thai dishes in Berkeley, fall-off-the-bone oxtails in Oakland and homey breakfast favorites in San Francisco.",
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"socialDescription": "Bay Area locals try comfort Thai dishes in Berkeley, fall-off-the-bone oxtails in Oakland and homey breakfast favorites in San Francisco.",
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"headline": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-fox-tale-fermentation-project-the-bywater-pyeong-chang-tofu-house",
"title": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House",
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"headTitle": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. It’s going to be weird.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And you can’t have soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No, no.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> No soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We like buttery soft buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But not soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Soggy buns is bad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think we’re all in agreement there. Firm buns. You got that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Firm buns is great.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. 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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea",
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"headTitle": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-the-sarap-shop-mama-oakland-panchitas-pupuseria",
"title": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería",
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"headTitle": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita’s Pupusería | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/_3LSzLo5yF4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? 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"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
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"headTitle": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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