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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966;\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr />\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr />\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966;\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>California $25\u003cbr />\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\" />\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\" />\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\" />\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\" />\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr />\n\u003cbr data-start=\"2065\" data-end=\"2068\" />\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr />\n\u003cbr data-start=\"2332\" data-end=\"2335\" />\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr />\n\u003cbr data-start=\"3021\" data-end=\"3024\" />\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr />\n\u003cbr data-start=\"3246\" data-end=\"3249\" />\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr />\n\u003cbr data-start=\"3322\" data-end=\"3325\" />\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr />\n\u003cbr data-start=\"170\" data-end=\"173\" />\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr />\n\u003cbr data-start=\"581\" data-end=\"584\" />\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr />\n\u003cbr data-start=\"616\" data-end=\"619\" />\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr />\n\u003cbr data-start=\"663\" data-end=\"666\" />\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr />\n\u003cbr data-start=\"855\" data-end=\"858\" />\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr />\n\u003cbr data-start=\"921\" data-end=\"924\" />\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr />\n\u003cbr data-start=\"1113\" data-end=\"1116\" />\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr />\n\u003cbr data-start=\"1175\" data-end=\"1178\" />\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr />\n\u003cbr data-start=\"1332\" data-end=\"1335\" />\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr />\n\u003cbr data-start=\"1544\" data-end=\"1547\" />\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr />\n\u003cbr data-start=\"1734\" data-end=\"1737\" />\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr />\n\u003cbr data-start=\"1763\" data-end=\"1766\" />\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr />\n\u003cbr data-start=\"1806\" data-end=\"1809\" />\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr />\n\u003cbr data-start=\"1846\" data-end=\"1849\" />\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr />\n\u003cbr data-start=\"1967\" data-end=\"1970\" />\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr />\n\u003cbr data-start=\"2062\" data-end=\"2065\" />\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr />\n\u003cbr data-start=\"2131\" data-end=\"2134\" />\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr />\n\u003cbr data-start=\"2587\" data-end=\"2590\" />\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr />\n\u003cbr data-start=\"2628\" data-end=\"2631\" />\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr />\n\u003cbr data-start=\"2771\" data-end=\"2774\" />\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr />\n\u003cbr data-start=\"2838\" data-end=\"2841\" />\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr />\n\u003cbr data-start=\"2895\" data-end=\"2898\" />\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr />\n\u003cbr data-start=\"3990\" data-end=\"3993\" />\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr />\n\u003cbr data-start=\"4020\" data-end=\"4023\" />\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr />\n\u003cbr data-start=\"4322\" data-end=\"4325\" />\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr />\n\u003cbr data-start=\"4350\" data-end=\"4353\" />\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr />\n\u003cbr data-start=\"4502\" data-end=\"4505\" />\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr />\n\u003cbr data-start=\"4543\" data-end=\"4546\" />\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr />\n\u003cbr data-start=\"4570\" data-end=\"4573\" />\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr />\n\u003cbr data-start=\"4617\" data-end=\"4620\" />\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr />\n\u003cbr data-start=\"4650\" data-end=\"4653\" />\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr />\n\u003cbr data-start=\"4760\" data-end=\"4763\" />\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr />\n\u003cbr data-start=\"4986\" data-end=\"4989\" />\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr />\n\u003cbr data-start=\"452\" data-end=\"455\" />\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr />\n\u003cbr data-start=\"502\" data-end=\"505\" />\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr />\n\u003cbr data-start=\"667\" data-end=\"670\" />\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr />\n\u003cbr data-start=\"721\" data-end=\"724\" />\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr />\n\u003cbr data-start=\"753\" data-end=\"756\" />\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr />\n\u003cbr data-start=\"793\" data-end=\"796\" />\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr />\n\u003cbr data-start=\"829\" data-end=\"832\" />\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr />\n\u003cbr data-start=\"896\" data-end=\"899\" />\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr />\n\u003cbr data-start=\"940\" data-end=\"943\" />\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr />\n\u003cbr data-start=\"2621\" data-end=\"2624\" />How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr />\n\u003cbr data-start=\"3157\" data-end=\"3160\" />\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr />\n\u003cbr data-start=\"3184\" data-end=\"3187\" />\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr />\n\u003cbr data-start=\"3660\" data-end=\"3663\" />\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr />\n\u003cbr data-start=\"3710\" data-end=\"3713\" />\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr />\n\u003cbr data-start=\"4074\" data-end=\"4077\" />\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr />\n\u003cbr data-start=\"4118\" data-end=\"4121\" />\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"4146\" data-end=\"4149\" />\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr />\n\u003cbr data-start=\"170\" data-end=\"173\" />\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr />\n\u003cbr data-start=\"204\" data-end=\"207\" />\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr />\n\u003cbr data-start=\"745\" data-end=\"748\" />\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr />\n\u003cbr data-start=\"816\" data-end=\"819\" />\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr />\n\u003cbr data-start=\"979\" data-end=\"982\" />\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr />\n\u003cbr data-start=\"1005\" data-end=\"1008\" />\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr />\n\u003cbr data-start=\"1184\" data-end=\"1187\" />\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr />\n\u003cbr data-start=\"1483\" data-end=\"1486\" />\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr />\n\u003cbr data-start=\"1519\" data-end=\"1522\" />\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr />\n\u003cbr data-start=\"1572\" data-end=\"1575\" />\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr />\n\u003cbr data-start=\"1598\" data-end=\"1601\" />\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr />\n\u003cbr data-start=\"1623\" data-end=\"1626\" />\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr />\n\u003cbr data-start=\"1658\" data-end=\"1661\" />\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr />\n\u003cbr data-start=\"1688\" data-end=\"1691\" />\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr />\n\u003cbr data-start=\"1748\" data-end=\"1751\" />\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr />\n\u003cbr data-start=\"1934\" data-end=\"1937\" />\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr />\n\u003cbr data-start=\"1987\" data-end=\"1990\" />\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr />\n\u003cbr data-start=\"2066\" data-end=\"2069\" />\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr />\n\u003cbr data-start=\"2095\" data-end=\"2098\" />\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr />\n\u003cbr data-start=\"2138\" data-end=\"2141\" />\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr />\n\u003cbr data-start=\"2169\" data-end=\"2172\" />\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr />\n\u003cbr data-start=\"2231\" data-end=\"2234\" />\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr />\n\u003cbr data-start=\"2262\" data-end=\"2265\" />\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr />\n\u003cbr data-start=\"2288\" data-end=\"2291\" />\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr />\n\u003cbr data-start=\"2485\" data-end=\"2488\" />\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr />\n\u003cbr data-start=\"2595\" data-end=\"2598\" />[excited chatter]\u003cbr />\n\u003cbr data-start=\"2615\" data-end=\"2618\" />Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr />\n\u003cbr data-start=\"2865\" data-end=\"2868\" />\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr />\n\u003cbr data-start=\"3190\" data-end=\"3193\" />\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr />\n\u003cbr data-start=\"3225\" data-end=\"3228\" />\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr />\n\u003cbr data-start=\"3342\" data-end=\"3345\" />\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr />\n\u003cbr data-start=\"3432\" data-end=\"3435\" />\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr />\n\u003cbr data-start=\"3553\" data-end=\"3556\" />\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr />\n\u003cbr data-start=\"3601\" data-end=\"3604\" />\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr />\n\u003cbr data-start=\"3706\" data-end=\"3709\" />\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr />\n\u003cbr data-start=\"3762\" data-end=\"3765\" />\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr />\n\u003cbr data-start=\"3856\" data-end=\"3859\" />\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\" />Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr />\n\u003cbr data-start=\"2166\" data-end=\"2169\" />\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr />\n\u003cbr data-start=\"2578\" data-end=\"2581\" />\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr />\n\u003cbr data-start=\"2980\" data-end=\"2983\" />\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr />\n\u003cbr data-start=\"3012\" data-end=\"3015\" />\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr />\n\u003cbr data-start=\"3051\" data-end=\"3054\" />\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr />\n\u003cbr data-start=\"3083\" data-end=\"3086\" />\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr />\n\u003cbr data-start=\"3481\" data-end=\"3484\" />\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr />\n\u003cbr data-start=\"3828\" data-end=\"3831\" />\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr />\n\u003cbr data-start=\"3870\" data-end=\"3873\" />\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr />\n\u003cbr data-start=\"3965\" data-end=\"3968\" />\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr />\n\u003cbr data-start=\"4274\" data-end=\"4277\" />\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr />\n\u003cbr data-start=\"4300\" data-end=\"4303\" />\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr />\n\u003cbr data-start=\"4523\" data-end=\"4526\" />\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr />\n\u003cbr data-start=\"4575\" data-end=\"4578\" />\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr />\n\u003cbr data-start=\"4616\" data-end=\"4619\" />\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr />\n\u003cbr data-start=\"5020\" data-end=\"5023\" />\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr />\n\u003cbr data-start=\"5057\" data-end=\"5060\" />\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"5083\" data-end=\"5086\" />\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr />\n\u003cbr data-start=\"5116\" data-end=\"5119\" />\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr />\n\u003cbr data-start=\"5416\" data-end=\"5419\" />\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr />\n\u003cbr data-start=\"5467\" data-end=\"5470\" />\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr />\n\u003cbr data-start=\"5675\" data-end=\"5678\" />\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr />\n\u003cbr data-start=\"5717\" data-end=\"5720\" />\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr />\n\u003cbr data-start=\"5758\" data-end=\"5761\" />\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr />\n\u003cbr data-start=\"5967\" data-end=\"5970\" />\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr />\n\u003cbr data-start=\"6046\" data-end=\"6049\" />\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"6074\" data-end=\"6077\" />\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr />\n\u003cbr data-start=\"6138\" data-end=\"6141\" />\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr />\n\u003cbr data-start=\"151\" data-end=\"154\" />\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr />\n\u003cbr data-start=\"845\" data-end=\"848\" />\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr />\n\u003cbr data-start=\"870\" data-end=\"873\" />\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr />\n\u003cbr data-start=\"915\" data-end=\"918\" />\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr />\n\u003cbr data-start=\"1047\" data-end=\"1050\" />\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr />\n\u003cbr data-start=\"1073\" data-end=\"1076\" />\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr />\n\u003cbr data-start=\"1804\" data-end=\"1807\" />\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr />\n\u003cbr data-start=\"1865\" data-end=\"1868\" />\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr />\n\u003cbr data-start=\"1924\" data-end=\"1927\" />\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr />\n\u003cbr data-start=\"2249\" data-end=\"2252\" />\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr />\n\u003cbr data-start=\"2278\" data-end=\"2281\" />\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr />\n\u003cbr data-start=\"2355\" data-end=\"2358\" />\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr />\n\u003cbr data-start=\"2397\" data-end=\"2400\" />\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr />\n\u003cbr data-start=\"2466\" data-end=\"2469\" />\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr />\n\u003cbr data-start=\"2498\" data-end=\"2501\" />\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr />\n\u003cbr data-start=\"2656\" data-end=\"2659\" />\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr />\n\u003cbr data-start=\"2717\" data-end=\"2720\" />\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr />\n\u003cbr data-start=\"2751\" data-end=\"2754\" />\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr />\n\u003cbr data-start=\"2786\" data-end=\"2789\" />\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr />\n\u003cbr data-start=\"2855\" data-end=\"2858\" />\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr />\n\u003cbr data-start=\"2905\" data-end=\"2908\" />\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n",
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"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon | KQED",
"description": "Bay Area foodies review hearty Mexican-inspired brunch in Fremont, dim sum delights in Oakland and French-inspired fine dining in San Jose.",
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"headline": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966;\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr />\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr />\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966;\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>California $25\u003cbr />\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\" />\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\" />\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\" />\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\" />\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr />\n\u003cbr data-start=\"2065\" data-end=\"2068\" />\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr />\n\u003cbr data-start=\"2332\" data-end=\"2335\" />\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr />\n\u003cbr data-start=\"3021\" data-end=\"3024\" />\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr />\n\u003cbr data-start=\"3246\" data-end=\"3249\" />\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr />\n\u003cbr data-start=\"3322\" data-end=\"3325\" />\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr />\n\u003cbr data-start=\"170\" data-end=\"173\" />\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr />\n\u003cbr data-start=\"581\" data-end=\"584\" />\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr />\n\u003cbr data-start=\"616\" data-end=\"619\" />\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr />\n\u003cbr data-start=\"663\" data-end=\"666\" />\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr />\n\u003cbr data-start=\"855\" data-end=\"858\" />\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr />\n\u003cbr data-start=\"921\" data-end=\"924\" />\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr />\n\u003cbr data-start=\"1113\" data-end=\"1116\" />\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr />\n\u003cbr data-start=\"1175\" data-end=\"1178\" />\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr />\n\u003cbr data-start=\"1332\" data-end=\"1335\" />\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr />\n\u003cbr data-start=\"1544\" data-end=\"1547\" />\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr />\n\u003cbr data-start=\"1734\" data-end=\"1737\" />\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr />\n\u003cbr data-start=\"1763\" data-end=\"1766\" />\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr />\n\u003cbr data-start=\"1806\" data-end=\"1809\" />\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr />\n\u003cbr data-start=\"1846\" data-end=\"1849\" />\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr />\n\u003cbr data-start=\"1967\" data-end=\"1970\" />\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr />\n\u003cbr data-start=\"2062\" data-end=\"2065\" />\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr />\n\u003cbr data-start=\"2131\" data-end=\"2134\" />\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr />\n\u003cbr data-start=\"2587\" data-end=\"2590\" />\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr />\n\u003cbr data-start=\"2628\" data-end=\"2631\" />\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr />\n\u003cbr data-start=\"2771\" data-end=\"2774\" />\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr />\n\u003cbr data-start=\"2838\" data-end=\"2841\" />\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr />\n\u003cbr data-start=\"2895\" data-end=\"2898\" />\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr />\n\u003cbr data-start=\"3990\" data-end=\"3993\" />\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr />\n\u003cbr data-start=\"4020\" data-end=\"4023\" />\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr />\n\u003cbr data-start=\"4322\" data-end=\"4325\" />\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr />\n\u003cbr data-start=\"4350\" data-end=\"4353\" />\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr />\n\u003cbr data-start=\"4502\" data-end=\"4505\" />\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr />\n\u003cbr data-start=\"4543\" data-end=\"4546\" />\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr />\n\u003cbr data-start=\"4570\" data-end=\"4573\" />\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr />\n\u003cbr data-start=\"4617\" data-end=\"4620\" />\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr />\n\u003cbr data-start=\"4650\" data-end=\"4653\" />\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr />\n\u003cbr data-start=\"4760\" data-end=\"4763\" />\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr />\n\u003cbr data-start=\"4986\" data-end=\"4989\" />\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr />\n\u003cbr data-start=\"452\" data-end=\"455\" />\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr />\n\u003cbr data-start=\"502\" data-end=\"505\" />\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr />\n\u003cbr data-start=\"667\" data-end=\"670\" />\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr />\n\u003cbr data-start=\"721\" data-end=\"724\" />\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr />\n\u003cbr data-start=\"753\" data-end=\"756\" />\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr />\n\u003cbr data-start=\"793\" data-end=\"796\" />\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr />\n\u003cbr data-start=\"829\" data-end=\"832\" />\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr />\n\u003cbr data-start=\"896\" data-end=\"899\" />\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr />\n\u003cbr data-start=\"940\" data-end=\"943\" />\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr />\n\u003cbr data-start=\"2621\" data-end=\"2624\" />How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr />\n\u003cbr data-start=\"3157\" data-end=\"3160\" />\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr />\n\u003cbr data-start=\"3184\" data-end=\"3187\" />\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr />\n\u003cbr data-start=\"3660\" data-end=\"3663\" />\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr />\n\u003cbr data-start=\"3710\" data-end=\"3713\" />\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr />\n\u003cbr data-start=\"4074\" data-end=\"4077\" />\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr />\n\u003cbr data-start=\"4118\" data-end=\"4121\" />\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"4146\" data-end=\"4149\" />\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr />\n\u003cbr data-start=\"170\" data-end=\"173\" />\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr />\n\u003cbr data-start=\"204\" data-end=\"207\" />\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr />\n\u003cbr data-start=\"745\" data-end=\"748\" />\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr />\n\u003cbr data-start=\"816\" data-end=\"819\" />\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr />\n\u003cbr data-start=\"979\" data-end=\"982\" />\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr />\n\u003cbr data-start=\"1005\" data-end=\"1008\" />\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr />\n\u003cbr data-start=\"1184\" data-end=\"1187\" />\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr />\n\u003cbr data-start=\"1483\" data-end=\"1486\" />\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr />\n\u003cbr data-start=\"1519\" data-end=\"1522\" />\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr />\n\u003cbr data-start=\"1572\" data-end=\"1575\" />\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr />\n\u003cbr data-start=\"1598\" data-end=\"1601\" />\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr />\n\u003cbr data-start=\"1623\" data-end=\"1626\" />\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr />\n\u003cbr data-start=\"1658\" data-end=\"1661\" />\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr />\n\u003cbr data-start=\"1688\" data-end=\"1691\" />\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr />\n\u003cbr data-start=\"1748\" data-end=\"1751\" />\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr />\n\u003cbr data-start=\"1934\" data-end=\"1937\" />\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr />\n\u003cbr data-start=\"1987\" data-end=\"1990\" />\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr />\n\u003cbr data-start=\"2066\" data-end=\"2069\" />\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr />\n\u003cbr data-start=\"2095\" data-end=\"2098\" />\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr />\n\u003cbr data-start=\"2138\" data-end=\"2141\" />\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr />\n\u003cbr data-start=\"2169\" data-end=\"2172\" />\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr />\n\u003cbr data-start=\"2231\" data-end=\"2234\" />\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr />\n\u003cbr data-start=\"2262\" data-end=\"2265\" />\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr />\n\u003cbr data-start=\"2288\" data-end=\"2291\" />\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr />\n\u003cbr data-start=\"2485\" data-end=\"2488\" />\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr />\n\u003cbr data-start=\"2595\" data-end=\"2598\" />[excited chatter]\u003cbr />\n\u003cbr data-start=\"2615\" data-end=\"2618\" />Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr />\n\u003cbr data-start=\"2865\" data-end=\"2868\" />\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr />\n\u003cbr data-start=\"3190\" data-end=\"3193\" />\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr />\n\u003cbr data-start=\"3225\" data-end=\"3228\" />\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr />\n\u003cbr data-start=\"3342\" data-end=\"3345\" />\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr />\n\u003cbr data-start=\"3432\" data-end=\"3435\" />\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr />\n\u003cbr data-start=\"3553\" data-end=\"3556\" />\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr />\n\u003cbr data-start=\"3601\" data-end=\"3604\" />\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr />\n\u003cbr data-start=\"3706\" data-end=\"3709\" />\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr />\n\u003cbr data-start=\"3762\" data-end=\"3765\" />\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr />\n\u003cbr data-start=\"3856\" data-end=\"3859\" />\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\" />Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr />\n\u003cbr data-start=\"2166\" data-end=\"2169\" />\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr />\n\u003cbr data-start=\"2578\" data-end=\"2581\" />\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr />\n\u003cbr data-start=\"2980\" data-end=\"2983\" />\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr />\n\u003cbr data-start=\"3012\" data-end=\"3015\" />\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr />\n\u003cbr data-start=\"3051\" data-end=\"3054\" />\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr />\n\u003cbr data-start=\"3083\" data-end=\"3086\" />\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr />\n\u003cbr data-start=\"3481\" data-end=\"3484\" />\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr />\n\u003cbr data-start=\"3828\" data-end=\"3831\" />\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr />\n\u003cbr data-start=\"3870\" data-end=\"3873\" />\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr />\n\u003cbr data-start=\"3965\" data-end=\"3968\" />\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr />\n\u003cbr data-start=\"4274\" data-end=\"4277\" />\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr />\n\u003cbr data-start=\"4300\" data-end=\"4303\" />\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr />\n\u003cbr data-start=\"4523\" data-end=\"4526\" />\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr />\n\u003cbr data-start=\"4575\" data-end=\"4578\" />\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr />\n\u003cbr data-start=\"4616\" data-end=\"4619\" />\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr />\n\u003cbr data-start=\"5020\" data-end=\"5023\" />\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr />\n\u003cbr data-start=\"5057\" data-end=\"5060\" />\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"5083\" data-end=\"5086\" />\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr />\n\u003cbr data-start=\"5116\" data-end=\"5119\" />\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr />\n\u003cbr data-start=\"5416\" data-end=\"5419\" />\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr />\n\u003cbr data-start=\"5467\" data-end=\"5470\" />\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr />\n\u003cbr data-start=\"5675\" data-end=\"5678\" />\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr />\n\u003cbr data-start=\"5717\" data-end=\"5720\" />\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr />\n\u003cbr data-start=\"5758\" data-end=\"5761\" />\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr />\n\u003cbr data-start=\"5967\" data-end=\"5970\" />\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr />\n\u003cbr data-start=\"6046\" data-end=\"6049\" />\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"6074\" data-end=\"6077\" />\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr />\n\u003cbr data-start=\"6138\" data-end=\"6141\" />\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr />\n\u003cbr data-start=\"151\" data-end=\"154\" />\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr />\n\u003cbr data-start=\"845\" data-end=\"848\" />\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr />\n\u003cbr data-start=\"870\" data-end=\"873\" />\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr />\n\u003cbr data-start=\"915\" data-end=\"918\" />\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr />\n\u003cbr data-start=\"1047\" data-end=\"1050\" />\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr />\n\u003cbr data-start=\"1073\" data-end=\"1076\" />\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr />\n\u003cbr data-start=\"1804\" data-end=\"1807\" />\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr />\n\u003cbr data-start=\"1865\" data-end=\"1868\" />\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr />\n\u003cbr data-start=\"1924\" data-end=\"1927\" />\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr />\n\u003cbr data-start=\"2249\" data-end=\"2252\" />\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr />\n\u003cbr data-start=\"2278\" data-end=\"2281\" />\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr />\n\u003cbr data-start=\"2355\" data-end=\"2358\" />\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr />\n\u003cbr data-start=\"2397\" data-end=\"2400\" />\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr />\n\u003cbr data-start=\"2466\" data-end=\"2469\" />\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr />\n\u003cbr data-start=\"2498\" data-end=\"2501\" />\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr />\n\u003cbr data-start=\"2656\" data-end=\"2659\" />\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr />\n\u003cbr data-start=\"2717\" data-end=\"2720\" />\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr />\n\u003cbr data-start=\"2751\" data-end=\"2754\" />\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr />\n\u003cbr data-start=\"2786\" data-end=\"2789\" />\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr />\n\u003cbr data-start=\"2855\" data-end=\"2858\" />\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr />\n\u003cbr data-start=\"2905\" data-end=\"2908\" />\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-ethels-fancy-catos-ale-house-kiku-sushi",
"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi",
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"headTitle": "Check, Please! Bay Area reviews: Ethel’s Fancy, Cato’s Ale House, Kiku Sushi | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr />\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr />\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr />\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr />\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr />\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr />\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr />\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr />\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr />\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n",
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"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr />\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr />\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr />\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr />\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr />\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr />\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr />\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr />\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr />\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-gumbo-social-the-bungalow-kitchen-pomet",
"title": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet",
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"headTitle": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 16, airs Thursday, February 27, 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;\">First up, \u003cstrong>Gumbo Social\u003c/strong> in San Francisco’s Bayview neighborhood brings soulful comfort food to the table with a creative, ever-changing menu. Crowd favorites include dirty gumbo fries loaded with bold flavors, their hearty and satisfying gumbo ya-ya, and scrumptious shrimp po’boys served with tangy coleslaw. Next, \u003cstrong>The Bungalow Kitchen\u003c/strong> by Michael Mina in Tiburon pairs stunning waterfront views with a decadent menu including oak-grilled branzino, lobster pot pie, and crème brûlée French toast that seamlessly complements the restaurant’s charming ambiance. Finally, \u003cstrong>Pomet\u003c/strong>, located on Oakland’s Piedmont Avenue, offers a fresh take on farm-to-table dining with inventive, seasonal offerings. Diners are treated to Hokkaido milk bread rolls, “ugly” mushroom-filled pasta, and char siu short rib, each dish crafted with local ingredients and infused with global inspiration.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23389\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23389 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sarah Oh, George Andrews and Leslie Griffin Robertson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gumbosocial.com/\">\u003cstrong>Gumbo Social\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bungalowkitchen.com/\">\u003cstrong>The Bungalow Kitchen\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pomet-oakland.com/\">\u003cstrong>Pomet\u003c/strong> (Oakland)\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-23390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines.png 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://villamariawines.com/\">\u003cspan style=\"color: #339966;\">\u003cb>Villa Maria 2024 “Private Bin” Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Marlborough, New Zealand $17\u003c/em>\u003cbr />\nCrack open a bottle of this youthfully fresh white and be transported to New Zealand. Sauvignon blanc — the famed grape of the island nation — expresses juicy citrus notes with a touch of herbal complexity in Villa Maria’s delicious “Private Bin” wine. Blending grapes from myriad vineyards stretching across the South Island’s Marlborough region, the “Private Bin” sauvignon blanc comes alive in the glass, overflowing with aromas of passionfruit and lemon-lime brightness. A vinous ray of sunshine.\u003c/p>\n\u003cp>\u003ca href=\"https://pasqua.it/wines/11-minutes/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Pasqua 2023 “11 Minutes” Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Trevenezie IGT, Italy $20\u003cbr />\n\u003c/em>Pasqua Wines is a historic Veronese family producer founded in 1925. This beautiful bottle of pink looks modern and classic with packaging that will impress. Yet it’s the wine inside that is the real star. Made with grapes such as corvina, syrah, and carmenère, the name “11 Minutes” refers to the amount of time the skins of the red grapes have in contact with the pressed grape juice, which imbues a hint of pink color and red berry character. Floral, juicy, and spicy, it’s a unique rosé to explore and enjoy all year long.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp> \u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"106\" data-end=\"125\">Leslie Sbrocco:\u003c/strong> American soul food in San Francisco…\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"167\" data-end=\"196\">Leslie Griffin Robertson:\u003c/strong> They call you, and you just have to come.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"241\" data-end=\"260\">Leslie Sbrocco:\u003c/strong> …Bohemian brunch with a view in Tiburon.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"306\" data-end=\"325\">George Andrews:\u003c/strong> You feel like you’ve left the spa and you’re on vacation.\u003cbr />\n\u003cbr data-start=\"383\" data-end=\"386\" />\u003cstrong data-start=\"386\" data-end=\"405\">Leslie Sbrocco:\u003c/strong> …and farm-to-table fare in Oakland.\u003cbr />\n\u003cbr data-start=\"443\" data-end=\"446\" />\u003cstrong data-start=\"446\" data-end=\"459\">Sarah Oh:\u003c/strong> It is truly seasonal.\u003cbr />\n\u003cbr data-start=\"481\" data-end=\"484\" />\u003cstrong data-start=\"484\" data-end=\"503\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"518\" data-end=\"544\">Check, Please! Bay Area.\u003c/em> Seems to me like you should be eating that with your hands.\u003cbr />\n\u003cbr data-start=\"604\" data-end=\"607\" />\u003cstrong data-start=\"607\" data-end=\"626\">George Andrews:\u003c/strong> I haven’t tried yet.\u003cbr />\n\u003cbr data-start=\"647\" data-end=\"650\" />\u003cstrong data-start=\"650\" data-end=\"669\">Leslie Sbrocco:\u003c/strong> [Laughs] No, no, no. [Laughs]\u003c/p>\n\u003cp data-start=\"703\" data-end=\"990\">Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"738\" data-end=\"764\">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.\u003c/p>\n\u003cp data-start=\"992\" data-end=\"1576\">Joining me at the \u003cem data-start=\"1010\" data-end=\"1026\">Check, Please!\u003c/em> table today are program manager \u003cstrong data-start=\"1059\" data-end=\"1071\">Sarah Oh\u003c/strong>, business communications advisor \u003cstrong data-start=\"1105\" data-end=\"1133\">Leslie Griffin Robertson\u003c/strong>, and marketing strategist \u003cstrong data-start=\"1160\" data-end=\"1178\">George Andrews\u003c/strong>. Welcome, everyone. Are you excited to be here?\u003cbr />\n\u003cbr data-start=\"1226\" data-end=\"1229\" />\u003cstrong data-start=\"1229\" data-end=\"1248\">George Andrews:\u003c/strong> So happy to be here.\u003cbr />\n\u003cbr data-start=\"1269\" data-end=\"1272\" />\u003cstrong data-start=\"1272\" data-end=\"1301\">Leslie Griffin Robertson:\u003c/strong> You bet. Yeah. Very excited.\u003cbr />\n\u003cbr data-start=\"1330\" data-end=\"1333\" />\u003cstrong data-start=\"1333\" data-end=\"1352\">Leslie Sbrocco:\u003c/strong> Leslie is letting the good times roll with her pick. It’s a soul food spot featuring a rotating menu of Southern-style gumbo with a California twist. Located in San Francisco’s Bayview neighborhood, it’s \u003cstrong data-start=\"1557\" data-end=\"1573\">Gumbo Social\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1578\" data-end=\"1595\">[music playing]\u003c/p>\n\u003cp data-start=\"1597\" data-end=\"1760\">\u003cstrong data-start=\"1597\" data-end=\"1605\">Man:\u003c/strong> I don’t think I’ve ever had gumbo like this before.\u003cbr />\n\u003cbr data-start=\"1657\" data-end=\"1660\" />\u003cstrong data-start=\"1660\" data-end=\"1670\">Woman:\u003c/strong> It is so good. My eyes are rolling to the back of my head. Oh!\u003cbr />\n\u003cbr data-start=\"1733\" data-end=\"1736\" />\u003cstrong data-start=\"1736\" data-end=\"1749\">Woman #2:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"1762\" data-end=\"1779\">[music playing]\u003c/p>\n\u003cp data-start=\"1781\" data-end=\"2122\">\u003cstrong data-start=\"1781\" data-end=\"1798\">Dontaye Ball:\u003c/strong> I firmly believe that gumbo should be America’s national dish. It is a dish that really encompasses multiple cultures. You have the African, you have the Cajun and Creole. There’s a lot of French influence, a touch of Spanish as well. So you have multiple cultures kind of binding together to create this incredible dish.\u003c/p>\n\u003cp data-start=\"2124\" data-end=\"2456\">We’re here at 5176 3rd Street out in Bayview. I wanted to use Gumbo Social as an opportunity to bring folks to this neighborhood, to see a different part of San Francisco that they normally don’t see. It’s a place where I’m from. It’s a place that I think deserves to have light shined on it in regards from a culinary standpoint.\u003c/p>\n\u003cp data-start=\"2458\" data-end=\"3187\">I’m heavily opinionated when it comes to gumbo. There’s some dos and don’ts. I firmly believe that a gumbo should always have okra in it.\u003cbr />\n\u003cbr data-start=\"2595\" data-end=\"2598\" />\u003cstrong data-start=\"2598\" data-end=\"2611\">Woman #3:\u003c/strong> Got the chicken in there, the okra. Like, the long pieces, not the chunks.\u003cbr />\n\u003cbr data-start=\"2686\" data-end=\"2689\" />\u003cstrong data-start=\"2689\" data-end=\"2706\">Dontaye Ball:\u003c/strong> Sausage in there for sure.\u003cbr />\n\u003cbr data-start=\"2733\" data-end=\"2736\" />\u003cstrong data-start=\"2736\" data-end=\"2749\">Woman #4:\u003c/strong> This is amazing.\u003cbr />\n\u003cbr data-start=\"2766\" data-end=\"2769\" />\u003cstrong data-start=\"2769\" data-end=\"2786\">Dontaye Ball:\u003c/strong> We like to try to hit it middle of the road from the spice standpoint. We want to be able to tickle the palate a little bit but not be too spicy.\u003cbr />\n\u003cbr data-start=\"2932\" data-end=\"2935\" />\u003cstrong data-start=\"2935\" data-end=\"2948\">Woman #5:\u003c/strong> Out of 10, what do you score it? 10 out of 10?\u003cbr />\n\u003cbr data-start=\"2995\" data-end=\"2998\" />\u003cstrong data-start=\"2998\" data-end=\"3015\">Dontaye Ball:\u003c/strong> If you don’t want Mr. Gumbo to come to your house, please don’t put corn in your gumbo. It is against the law. Penal code 779825. I’ll come arrest you. Citizen’s arrest.\u003c/p>\n\u003cp data-start=\"3189\" data-end=\"3575\">One of the things we love to do at Gumbo Social is host a great party. And so we are bringing in folks to do a gumbo tasting.\u003cbr />\n\u003cbr data-start=\"3314\" data-end=\"3317\" />\u003cstrong data-start=\"3317\" data-end=\"3330\">Woman #6:\u003c/strong> I’m here to eat.\u003cbr />\n\u003cbr data-start=\"3347\" data-end=\"3350\" />\u003cstrong data-start=\"3350\" data-end=\"3363\">Woman #7:\u003c/strong> We have a pork gumbo with fried chicharrón on top.\u003cbr />\n\u003cbr data-start=\"3414\" data-end=\"3417\" />\u003cstrong data-start=\"3417\" data-end=\"3434\">Dontaye Ball:\u003c/strong> The new one, the gumbo z’herbes.\u003cbr />\n\u003cbr data-start=\"3467\" data-end=\"3470\" />\u003cstrong data-start=\"3470\" data-end=\"3478\">Man:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"3484\" data-end=\"3487\" />\u003cstrong data-start=\"3487\" data-end=\"3504\">Dontaye Ball:\u003c/strong> And then folks actually get to vote on what their favorite gumbo is.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"4069\">My mom, she’s the person that really taught me how to cook. She’s always kind of coming through, spot-checking the gumbo, making sure that the seasonings are on par.\u003cbr />\n\u003cbr data-start=\"3742\" data-end=\"3745\" />\u003cstrong data-start=\"3745\" data-end=\"3758\">Woman #3:\u003c/strong> Now, this is gumbo.\u003cbr />\n\u003cbr data-start=\"3778\" data-end=\"3781\" />\u003cstrong data-start=\"3781\" data-end=\"3798\">Dontaye Ball:\u003c/strong> And then just helping me push the boundaries of the food. One of the things that we focus on is being really versatile. So we do events, catering. Farmers markets are like a really great home base for us.\u003cbr />\n\u003cbr data-start=\"4003\" data-end=\"4006\" />\u003cstrong data-start=\"4006\" data-end=\"4017\">Man #2:\u003c/strong> Oh, yeah, so much.\u003cbr />\n\u003cbr data-start=\"4036\" data-end=\"4039\" />\u003cstrong data-start=\"4039\" data-end=\"4056\">Dontaye Ball:\u003c/strong> Thank you.\u003c/p>\n\u003cp data-start=\"4071\" data-end=\"4189\">One of my favorite pieces is people who haven’t had gumbo in a long time, taste it, and then it’s kind of that look.\u003c/p>\n\u003cp data-start=\"4191\" data-end=\"4208\">[music playing]\u003c/p>\n\u003cp data-start=\"4210\" data-end=\"4493\">And then when they go back in… And usually the pinkie’s out when they’re going in, and so then you know you got something.\u003cbr />\n\u003cbr data-start=\"4334\" data-end=\"4337\" />\u003cstrong data-start=\"4337\" data-end=\"4348\">Man #3:\u003c/strong> Mmm! Oh! Mm.\u003cbr />\n\u003cbr data-start=\"4361\" data-end=\"4364\" />\u003cstrong data-start=\"4364\" data-end=\"4381\">Dontaye Ball:\u003c/strong> My goal is to get a bowl of gumbo in every household in America. That’s my goal.\u003cbr />\n\u003cbr data-start=\"4462\" data-end=\"4465\" />\u003cstrong data-start=\"4465\" data-end=\"4478\">Woman #8:\u003c/strong> Get into it.\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"6610\">\u003cstrong data-start=\"4495\" data-end=\"4514\">Leslie Sbrocco:\u003c/strong> So, now, Leslie, gumbo is pretty specific. Are you a gumbo lover because of traveling? Or just that you love the flavor?\u003cbr />\n\u003cbr data-start=\"4635\" data-end=\"4638\" />\u003cstrong data-start=\"4638\" data-end=\"4667\">Leslie Griffin Robertson:\u003c/strong> I love the flavors, I love spice, I love things that, at their very best, take a couple days to really come into themselves. I get the classic gumbo—chicken and sausage and the holy trinity, which is celery, onion, and bell pepper, that just makes it this incredibly dense, rich bed of flavor.\u003cbr />\n\u003cbr data-start=\"4961\" data-end=\"4964\" />\u003cstrong data-start=\"4964\" data-end=\"4983\">George Andrews:\u003c/strong> The gumbo was so fantastic. Savory and rich and herbaceous. A lot of thyme in there. Very generous on the chicken and the sliced sausage. The only thing I was missing was a little bit more okra, but I would have it any day of the week.\u003cbr />\n\u003cbr data-start=\"5219\" data-end=\"5222\" />\u003cstrong data-start=\"5222\" data-end=\"5241\">Leslie Sbrocco:\u003c/strong> Now, are you an okra lover?\u003cbr />\n\u003cbr data-start=\"5269\" data-end=\"5272\" />\u003cstrong data-start=\"5272\" data-end=\"5285\">Sarah Oh:\u003c/strong> I’m an okra lover. I didn’t have that thought though, when I had the gumbo. But I also loved it. It’s just spicy enough. And I loved the classic presentation of the rice. It was just, you know, like, very elegant, but no fuss. A mound of rice in the middle. I got the small and wished I had gotten a large.\u003cbr />\n\u003cbr data-start=\"5592\" data-end=\"5595\" />\u003cstrong data-start=\"5595\" data-end=\"5624\">Leslie Griffin Robertson:\u003c/strong> They sell it in a quart size, and you can take it home. And I will say it freezes beautifully as well. Like, if you can’t get to Gumbo Social for your gumbo, you can actually pack it up and have it later.\u003cbr />\n\u003cbr data-start=\"5829\" data-end=\"5832\" />\u003cstrong data-start=\"5832\" data-end=\"5851\">George Andrews:\u003c/strong> I wish it came in gallons.\u003cbr />\n\u003cbr data-start=\"5878\" data-end=\"5881\" />[ Laughter ]\u003cbr />\n\u003cbr data-start=\"5893\" data-end=\"5896\" />\u003cstrong data-start=\"5896\" data-end=\"5915\">Leslie Sbrocco:\u003c/strong> It was that good.\u003cbr />\n\u003cbr data-start=\"5933\" data-end=\"5936\" />\u003cstrong data-start=\"5936\" data-end=\"5955\">George Andrews:\u003c/strong> It really was.\u003cbr />\n\u003cbr data-start=\"5970\" data-end=\"5973\" />\u003cstrong data-start=\"5973\" data-end=\"6002\">Leslie Griffin Robertson:\u003c/strong> It really is. I usually get the shrimp po’boy on the side. That is just scrumptious. Very generous serving of shrimp. Delicious sauce. Comes on a nice soft roll. I’m a dunker, so kind of the perfect dunking situation with the gumbo. That may be heresy to some, I don’t know, but I think it’s delicious.\u003cbr />\n\u003cbr data-start=\"6305\" data-end=\"6308\" />\u003cstrong data-start=\"6308\" data-end=\"6321\">Sarah Oh:\u003c/strong> I had to get the hoecake…\u003cbr />\n\u003cbr data-start=\"6349\" data-end=\"6352\" />\u003cstrong data-start=\"6352\" data-end=\"6371\">Leslie Sbrocco:\u003c/strong> Oh, okay.\u003cbr />\n\u003cbr data-start=\"6381\" data-end=\"6384\" />\u003cstrong data-start=\"6384\" data-end=\"6397\">Sarah Oh:\u003c/strong> …which was delicious to eat with the gumbo. I love anything that’s corn-based. It was a nice texture contrast. Usually I get a side like that and think I’ll just have a bite of it. I finished the whole thing.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"414\">\u003cstrong data-start=\"60\" data-end=\"79\">George Andrews:\u003c/strong> I had the vegan greens, which are both vegan and gluten-free, and it’s a really beautiful braise of kale, pinto beans and chickpeas, kidney beans, so you get a lot of different textures, as well as a lot of the spices that they have in the gumbo. But I wish it came in as large of a bowl as the gumbo. I could eat that all the time.\u003c/p>\n\u003cp data-start=\"416\" data-end=\"3253\">So every once in a while I get an email from Gumbo Social. And this one was the “siren song of the dirty fries,” which is something that’s, I gather, not always on the menu. And, oh, my goodness, you guys, they’re really good fries smothered in a cheese situation that is more than just cheese. I think maybe the configuration of it is a little bit secret. And despite having consumed a bowl of gumbo, an entire shrimp po’boy, then out come the dirty fries, and my husband and I went at those too.\u003cbr />\n\u003cbr data-start=\"913\" data-end=\"916\" />\u003cstrong data-start=\"916\" data-end=\"935\">Leslie Sbrocco:\u003c/strong> You didn’t happen to be there for that hat trick, did you?\u003cbr />\n\u003cbr data-start=\"994\" data-end=\"997\" />\u003cstrong data-start=\"997\" data-end=\"1016\">George Andrews:\u003c/strong> No, no. I missed that.\u003cbr />\n\u003cbr data-start=\"1039\" data-end=\"1042\" />\u003cstrong data-start=\"1042\" data-end=\"1055\">Sarah Oh:\u003c/strong> What makes them siren fries? Is there something spicy?\u003cbr />\n\u003cbr data-start=\"1110\" data-end=\"1113\" />\u003cstrong data-start=\"1113\" data-end=\"1142\">Leslie Griffin Robertson:\u003c/strong> Just that they call you and you just have to come.\u003cbr />\n\u003cbr data-start=\"1193\" data-end=\"1196\" />\u003cstrong data-start=\"1196\" data-end=\"1209\">Sarah Oh:\u003c/strong> Oh, I see.\u003cbr />\n\u003cbr data-start=\"1220\" data-end=\"1223\" />\u003cstrong data-start=\"1223\" data-end=\"1242\">Leslie Sbrocco:\u003c/strong> The siren song.\u003cbr />\n\u003cbr data-start=\"1258\" data-end=\"1261\" />\u003cstrong data-start=\"1261\" data-end=\"1290\">Leslie Griffin Robertson:\u003c/strong> The way they were described in the email was like, “Come to me…”\u003cbr />\n\u003cbr data-start=\"1357\" data-end=\"1360\" />\u003cstrong data-start=\"1360\" data-end=\"1379\">George Andrews:\u003c/strong> Pull you down into the ocean.\u003cbr />\n\u003cbr data-start=\"1409\" data-end=\"1412\" />\u003cstrong data-start=\"1412\" data-end=\"1441\">Leslie Griffin Robertson:\u003c/strong> Yeah, exactly. And my husband and I agreed that they were worth the drive.\u003cbr />\n\u003cbr data-start=\"1516\" data-end=\"1519\" />\u003cstrong data-start=\"1519\" data-end=\"1538\">Leslie Sbrocco:\u003c/strong> And did you have any dessert?\u003cbr />\n\u003cbr data-start=\"1568\" data-end=\"1571\" />\u003cstrong data-start=\"1571\" data-end=\"1590\">George Andrews:\u003c/strong> I did take home a slice of lemon pound cake that was delicious.\u003cbr />\n\u003cbr data-start=\"1654\" data-end=\"1657\" />\u003cstrong data-start=\"1657\" data-end=\"1676\">Leslie Sbrocco:\u003c/strong> Okay, you looked at me so funny. You looked at me like, “I did it. Yes, I did it.”\u003cbr />\n\u003cbr data-start=\"1759\" data-end=\"1762\" />\u003cstrong data-start=\"1762\" data-end=\"1781\">George Andrews:\u003c/strong> I did. I did. And it had a really delicious, intense lemon flavor. You know, great icing, not too sweet, but beautifully soft pound cake.\u003cbr />\n\u003cbr data-start=\"1919\" data-end=\"1922\" />\u003cstrong data-start=\"1922\" data-end=\"1951\">Leslie Griffin Robertson:\u003c/strong> I have not ever had the pound cake, but I must put in a word on the untraditional dessert of the Brussels sprouts, which are crispy fried with some apple. Oh! These things are phenomenal. If you’re a Brussels sprouts for dessert kind of person, which I’m really not.\u003cbr />\n\u003cbr data-start=\"2218\" data-end=\"2221\" />\u003cstrong data-start=\"2221\" data-end=\"2240\">Leslie Sbrocco:\u003c/strong> I can’t tell you that I know a lot of those people.\u003cbr />\n\u003cbr data-start=\"2292\" data-end=\"2295\" />\u003cstrong data-start=\"2295\" data-end=\"2324\">Leslie Griffin Robertson:\u003c/strong> Yeah. Me neither, so… But they are highly recommended. Absolutely delicious.\u003cbr />\n\u003cbr data-start=\"2403\" data-end=\"2406\" />\u003cstrong data-start=\"2406\" data-end=\"2425\">Leslie Sbrocco:\u003c/strong> And this is a casual place, right?\u003cbr />\n\u003cbr data-start=\"2460\" data-end=\"2463\" />\u003cstrong data-start=\"2463\" data-end=\"2482\">George Andrews:\u003c/strong> Yeah, very casual, very comfortable. They had good music on.\u003cbr />\n\u003cbr data-start=\"2543\" data-end=\"2546\" />\u003cstrong data-start=\"2546\" data-end=\"2559\">Sarah Oh:\u003c/strong> Great art on the walls too. There’s some really nice iconic pictures of jazz artists and historic figures.\u003cbr />\n\u003cbr data-start=\"2666\" data-end=\"2669\" />\u003cstrong data-start=\"2669\" data-end=\"2688\">Leslie Sbrocco:\u003c/strong> So did you get good value out of this place?\u003cbr />\n\u003cbr data-start=\"2733\" data-end=\"2736\" />\u003cstrong data-start=\"2736\" data-end=\"2749\">Sarah Oh:\u003c/strong> Absolutely. Talk about a substantial, hearty, satisfying meal that is not going to impact your wallet.\u003cbr />\n\u003cbr data-start=\"2852\" data-end=\"2855\" />\u003cstrong data-start=\"2855\" data-end=\"2874\">Leslie Sbrocco:\u003c/strong> And you’re gonna go back, George, and bring home more?\u003cbr />\n\u003cbr data-start=\"2929\" data-end=\"2932\" />\u003cstrong data-start=\"2932\" data-end=\"2951\">George Andrews:\u003c/strong> I’m definitely going to hit up the farmers market. We’ll see, if I’m in the neighborhood again, though, I’m going to swing by.\u003cbr />\n\u003cbr data-start=\"3078\" data-end=\"3081\" />\u003cstrong data-start=\"3081\" data-end=\"3100\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try \u003cstrong data-start=\"3132\" data-end=\"3148\">Gumbo Social\u003c/strong>, it’s located on 3rd Street in San Francisco. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"3255\" data-end=\"3521\">George’s favorite brunch spot is all about location, location, location. He spent many a Sunday there, sipping Pimm’s cups, lounging on the patio, and soaking up the stellar bay views. Commanding a prime spot on the docks of Tiburon, it’s \u003cstrong data-start=\"3494\" data-end=\"3518\">The Bungalow Kitchen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3523\" data-end=\"3540\">[music playing]\u003c/p>\n\u003cp data-start=\"3542\" data-end=\"3770\">\u003cstrong data-start=\"3542\" data-end=\"3562\">Daniela Vergara:\u003c/strong> \u003cem data-start=\"3563\" data-end=\"3585\">The Bungalow Kitchen\u003c/em> by Michael Mina. We want to feel like a clubhouse, you know. We want the community to come over, relax with us, indulge in our coastal Californian cuisine and wonderful sips as well.\u003c/p>\n\u003cp data-start=\"3772\" data-end=\"3789\">[music playing]\u003c/p>\n\u003cp data-start=\"3791\" data-end=\"4077\">Our brunch menu—it’s a two-course prix fixe. You have about 10 options for your appetizers and an equal amount for your entrées.\u003cbr />\n\u003cbr data-start=\"3919\" data-end=\"3922\" />\u003cstrong data-start=\"3922\" data-end=\"3932\">Woman:\u003c/strong> Mmm!\u003cbr />\n\u003cbr data-start=\"3937\" data-end=\"3940\" />\u003cstrong data-start=\"3940\" data-end=\"3960\">Daniela Vergara:\u003c/strong> We have an open-fire grill. It’s oak wood that we feed throughout the night to provide that flavor for our steaks.\u003c/p>\n\u003cp data-start=\"4079\" data-end=\"4096\">[music playing]\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"5057\">We have an array of seafood. We have tuna, sea bass, branzino. We fly in fish from Japan. Our sushi chef, \u003cstrong data-start=\"4204\" data-end=\"4217\">Chef Yama\u003c/strong>, will call up the market in Japan and see whatever he can get as fresh as possible and arrive here overnight.\u003cbr />\n\u003cbr data-start=\"4327\" data-end=\"4330\" />\u003cstrong data-start=\"4330\" data-end=\"4344\">Chef Yama:\u003c/strong> This rice I buy from Japan.\u003cbr />\n\u003cbr data-start=\"4372\" data-end=\"4375\" />\u003cstrong data-start=\"4375\" data-end=\"4395\">Daniela Vergara:\u003c/strong> The lobster pot pie—it’s a Chef Mina classic dish. A domed puff pastry, and then we’ll crack it tableside, place it on the bottom, and then rebuild that lobster for you. We love to do that extra detail. We want to show the guests what we do in the kitchen, to say this is what we have and why and the story. And it’s just beautiful. I would say like a symphony just all working together, you know.\u003cbr />\n\u003cbr data-start=\"4793\" data-end=\"4796\" />\u003cstrong data-start=\"4796\" data-end=\"4809\">Woman #2:\u003c/strong> Thank you so much.\u003cbr />\n\u003cbr data-start=\"4828\" data-end=\"4831\" />\u003cstrong data-start=\"4831\" data-end=\"4851\">Daniela Vergara:\u003c/strong> We want to create an atmosphere where it’s relaxing. You get to just take a quick ferry ride over. You get the breeze. You get the warmth. As foggy as it may be in the city, it’s always sunny in Tiburon.\u003c/p>\n\u003cp data-start=\"5059\" data-end=\"5076\">[music playing]\u003c/p>\n\u003cp data-start=\"5078\" data-end=\"7015\">\u003cstrong data-start=\"5078\" data-end=\"5097\">Leslie Sbrocco:\u003c/strong> Now, George, you live in the city, right?\u003cbr />\n\u003cbr data-start=\"5139\" data-end=\"5142\" />\u003cstrong data-start=\"5142\" data-end=\"5161\">George Andrews:\u003c/strong> I do.\u003cbr />\n\u003cbr data-start=\"5167\" data-end=\"5170\" />\u003cstrong data-start=\"5170\" data-end=\"5189\">Leslie Sbrocco:\u003c/strong> So you get foggy sometimes. And is that why you’re so drawn to sunny Tiburon?\u003cbr />\n\u003cbr data-start=\"5267\" data-end=\"5270\" />\u003cstrong data-start=\"5270\" data-end=\"5289\">George Andrews:\u003c/strong> It is. It’s like a mini vacation. And that’s why it’s so perfect to go for brunch. You get into your nice big easy chair on the patio. Everything’s kind of these muted coral and sage-green tones, and you just feel like you’ve left the spa and you’re on vacation and you’re ready to have a cocktail. So the first thing that I get is the Pimm’s cup. I love something that’s herby, I love something that’s gin-based, a little fizzy. But, you know, it’s not too potent, so you can have a few and you’re just relaxing. It’s like time has stopped.\u003cbr />\n\u003cbr data-start=\"5831\" data-end=\"5834\" />\u003cstrong data-start=\"5834\" data-end=\"5853\">Leslie Sbrocco:\u003c/strong> All right, you got Pimm’s cup in hand. What is the first thing you order?\u003cbr />\n\u003cbr data-start=\"5927\" data-end=\"5930\" />\u003cstrong data-start=\"5930\" data-end=\"5949\">George Andrews:\u003c/strong> The first thing that I like to order is the butter lettuce and hearts of palm salad. And it comes out on this big long tray, and you think that they’re bringing it to someone else because there’s no way this whole salad could be just for me. It’s velvety soft butter lettuce cups with Brokaw avocado and the sliced hearts of palm, segmented grapefruit. And it’s just a wonderfully refreshing way to start the meal.\u003cbr />\n\u003cbr data-start=\"6364\" data-end=\"6367\" />\u003cstrong data-start=\"6367\" data-end=\"6380\">Sarah Oh:\u003c/strong> The theme for me at \u003cem data-start=\"6401\" data-end=\"6419\">Bungalow Kitchen\u003c/em> was, like, tableside appeal. Everything kind of has this big tableside presence.\u003cbr />\n\u003cbr data-start=\"6500\" data-end=\"6503\" data-is-only-node=\"\" />\u003cstrong data-start=\"6503\" data-end=\"6511\">Man:\u003c/strong> So we have the sashimi-grade ahi tuna. There’s a quail egg on top with Maldon sea salt.\u003cbr />\n\u003cbr data-start=\"6599\" data-end=\"6602\" />\u003cstrong data-start=\"6602\" data-end=\"6615\">Sarah Oh:\u003c/strong> I had the tuna tartare to start, which is visually so lovely. You have the Asian pear, the mint. There’s some sesame oil on there, chilies, all kind of chopped in these cute little piles, and someone tosses it tableside for you.\u003cbr />\n\u003cbr data-start=\"6844\" data-end=\"6847\" />\u003cstrong data-start=\"6847\" data-end=\"6866\">Leslie Sbrocco:\u003c/strong> It’s breakfast and a show.\u003cbr />\n\u003cbr data-start=\"6893\" data-end=\"6896\" />\u003cstrong data-start=\"6896\" data-end=\"6909\">Sarah Oh:\u003c/strong> Breakfast and a show.\u003cbr />\n\u003cbr data-start=\"6931\" data-end=\"6934\" />\u003cstrong data-start=\"6934\" data-end=\"6942\">Man:\u003c/strong> And there we go. Michael Mina’s tuna tartare.\u003cbr />\n\u003cbr data-start=\"6988\" data-end=\"6991\" />\u003cstrong data-start=\"6991\" data-end=\"7002\">Man #2:\u003c/strong> Wonderful.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"2403\">\u003cstrong data-start=\"60\" data-end=\"73\">Sarah Oh:\u003c/strong> We went for the lobster pot pie, which, talk about tableside appeal. It comes out in this beautiful copper pot with, you know, the flaky crust on top. The meat was succulent and tasty. The vegetables, what I really appreciated, tasted really fresh, like someone had just chopped them and threw them in. A slight acidity would have been nice to kind of cut through the cream, but the sauce was really rich, and it was delicious.\u003cbr />\n\u003cbr data-start=\"501\" data-end=\"504\" />\u003cstrong data-start=\"504\" data-end=\"523\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr />\n\u003cbr data-start=\"530\" data-end=\"533\" />\u003cstrong data-start=\"533\" data-end=\"562\">Leslie Griffin Robertson:\u003c/strong> I had regrets. I saw it. We had already ordered, and then I saw that roll by, and I was like, “Oh, I missed a bet there,” because it truly is stunningly beautiful. But we did order an assortment of appetizers, and our very favorite one was the jalapeño lobster toasts.\u003cbr />\n\u003cbr data-start=\"831\" data-end=\"834\" />\u003cstrong data-start=\"834\" data-end=\"853\">George Andrews:\u003c/strong> Yes!\u003cbr />\n\u003cbr data-start=\"858\" data-end=\"861\" />\u003cstrong data-start=\"861\" data-end=\"890\">Leslie Griffin Robertson:\u003c/strong> They’re like a rolled-up kind of thing. It wasn’t—I was expecting something flat on a toast. And this was so much more than that and so much better than that. Delightful little bit of spice, but not too much. Just a really nice blend and balance.\u003cbr />\n\u003cbr data-start=\"1137\" data-end=\"1140\" />\u003cstrong data-start=\"1140\" data-end=\"1159\">Leslie Sbrocco:\u003c/strong> And what other dishes did you have?\u003cbr />\n\u003cbr data-start=\"1195\" data-end=\"1198\" />\u003cstrong data-start=\"1198\" data-end=\"1227\">Leslie Griffin Robertson:\u003c/strong> I had the eggs Benedict with smoked salmon. Also phenomenal. Standard Benedict in terms of English muffin and an egg and hollandaise sauce, but the addition of the smoked salmon was really nice, and it came with a side of crispy potatoes that was really, really good. I also had the steak frites, which is sort of a basic dish—it’s meat and potatoes—but this one was really special. It was a filet prepared absolutely perfectly, nice béarnaise sauce, good fries. We were super happy with it.\u003cbr />\n\u003cbr data-start=\"1719\" data-end=\"1722\" />\u003cstrong data-start=\"1722\" data-end=\"1741\" data-is-only-node=\"\">George Andrews:\u003c/strong> Where I’ve been going lately is to the oak-grilled branzino. And this one comes out in a beautiful stoneware bowl on a bed of orzo with little baby French lentils and a nice piquant tomato sauce. Beautiful piece of branzino with the skin still a little bit crisp. But the flesh is so tender, and it’s just a dream to eat.\u003cbr />\n\u003cbr data-start=\"2063\" data-end=\"2066\" />\u003cstrong data-start=\"2066\" data-end=\"2079\">Sarah Oh:\u003c/strong> I think the tip is, at \u003cem data-start=\"2103\" data-end=\"2121\">Bungalow Kitchen\u003c/em>, you go and you see everything…\u003cbr />\n\u003cbr data-start=\"2155\" data-end=\"2158\" />\u003cstrong data-start=\"2158\" data-end=\"2187\">Leslie Griffin Robertson:\u003c/strong> Watch.\u003cbr />\n\u003cbr data-start=\"2194\" data-end=\"2197\" />\u003cstrong data-start=\"2197\" data-end=\"2210\">Sarah Oh:\u003c/strong> …and then you go back a second time.\u003cbr />\n\u003cbr data-start=\"2249\" data-end=\"2252\" />\u003cstrong data-start=\"2252\" data-end=\"2281\">Leslie Griffin Robertson:\u003c/strong> Yep.\u003cbr />\n\u003cbr data-start=\"2286\" data-end=\"2289\" />\u003cstrong data-start=\"2289\" data-end=\"2302\">Sarah Oh:\u003c/strong> We were tempted by the oyster shooters that were going by. Again, just, you know, couldn’t say no.\u003c/p>\n\u003cp data-start=\"2405\" data-end=\"2419\">[ Laughter ]\u003c/p>\n\u003cp data-start=\"2421\" data-end=\"3926\">\u003cstrong data-start=\"2421\" data-end=\"2429\">Man:\u003c/strong> This is the way you do it.\u003cbr />\n\u003cbr data-start=\"2456\" data-end=\"2459\" />\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> Here we go. Whoo-hoo!\u003cbr />\n\u003cbr data-start=\"2491\" data-end=\"2494\" />\u003cstrong data-start=\"2494\" data-end=\"2507\">Sarah Oh:\u003c/strong> And I also had a Bloody Mary, which had the same kind of tomato-based spicy mix that was part of the oyster shooter.\u003cbr />\n\u003cbr data-start=\"2624\" data-end=\"2627\" />\u003cstrong data-start=\"2627\" data-end=\"2656\">Leslie Griffin Robertson:\u003c/strong> For dessert, I had the espresso martini, which I cannot recommend highly enough. Not groundbreaking in terms of, like, special adds or anything, but in terms of just being well prepared, it was perfection.\u003cbr />\n\u003cbr data-start=\"2862\" data-end=\"2865\" />\u003cstrong data-start=\"2865\" data-end=\"2878\">Sarah Oh:\u003c/strong> We shared the crème brûlée French toast, which to me tasted like dessert. It had the sweet inside. I didn’t get too much of a crème brûlée taste, but it was still delicious and sweet and decadent.\u003cbr />\n\u003cbr data-start=\"3075\" data-end=\"3078\" />\u003cstrong data-start=\"3078\" data-end=\"3097\">Leslie Sbrocco:\u003c/strong> Absolutely. And how was the service?\u003cbr />\n\u003cbr data-start=\"3134\" data-end=\"3137\" />\u003cstrong data-start=\"3137\" data-end=\"3166\">Leslie Griffin Robertson:\u003c/strong> Oh, the service was spectacular. Like you said, there was so much tableside action, and they were very, very attentive. Overall, yeah, no complaints on service at all. It was really nicely done.\u003cbr />\n\u003cbr data-start=\"3361\" data-end=\"3364\" />\u003cstrong data-start=\"3364\" data-end=\"3383\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> And you feel like this is an every Sunday if you can.\u003cbr />\n\u003cbr data-start=\"3437\" data-end=\"3440\" />\u003cstrong data-start=\"3440\" data-end=\"3459\">George Andrews:\u003c/strong> I don’t go every Sunday, although I wish that I could. But, yeah, it’s more of like a once-a-month place, you know, when the fog is getting me down. Just hop across the bridge and, you know, have—\u003cbr />\n\u003cbr data-start=\"3656\" data-end=\"3659\" />\u003cstrong data-start=\"3659\" data-end=\"3678\">Leslie Sbrocco:\u003c/strong> And treat yourself.\u003cbr />\n\u003cbr data-start=\"3698\" data-end=\"3701\" />\u003cstrong data-start=\"3701\" data-end=\"3720\">George Andrews:\u003c/strong> Yeah, exactly.\u003cbr />\n\u003cbr data-start=\"3735\" data-end=\"3738\" />\u003cstrong data-start=\"3738\" data-end=\"3757\">Leslie Sbrocco:\u003c/strong> All right, well, if you would like to try \u003cem data-start=\"3800\" data-end=\"3822\">The Bungalow Kitchen\u003c/em>, it’s located on Main Street in Tiburon. And the average tab per person without drinks is around $85.\u003c/p>\n\u003cp data-start=\"3928\" data-end=\"4182\">Sarah’s favorite restaurant offers the quintessential farm-to-table experience. The new California menu is driven by whatever’s in season at the owner’s orchards along with other family-owned farms. Located on Oakland’s Piedmont Avenue, it’s \u003cstrong data-start=\"4170\" data-end=\"4179\">Pomet\u003c/strong>.\u003c/p>\n\u003cp data-start=\"4184\" data-end=\"4201\">[music playing]\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4642\">\u003cstrong data-start=\"4203\" data-end=\"4221\">Aomboon Deasy:\u003c/strong> Ooh, now the best part, right? \u003cem data-start=\"4253\" data-end=\"4260\">Pomet\u003c/em> is the truest definition of “farm to table” when it comes to California cuisine. We have access to some of the best ingredients and some of the most unique flavors. A mustard-miso dressing, avocados. I chose the name \u003cem data-start=\"4478\" data-end=\"4485\">Pomet\u003c/em> because it means “orchard” in an old Roman language. It also stems from the word of “pomology,” which is the study and cultivation of fruit and nut trees.\u003c/p>\n\u003cp data-start=\"4644\" data-end=\"4943\">\u003cem data-start=\"4644\" data-end=\"4651\">Pomet\u003c/em> wouldn’t be here without Kalayada and James, my parents, who started the farm \u003cstrong data-start=\"4730\" data-end=\"4748\">K & J Orchards\u003c/strong>. Nectarines, peaches, cherries, persimmons. We get to highlight what we grow, and the kitchen gets to make even look more beautiful and taste even better than it really is in its natural form.\u003c/p>\n\u003cp data-start=\"4945\" data-end=\"4962\">[music playing]\u003c/p>\n\u003cp data-start=\"4964\" data-end=\"5566\">The recipes are a culmination of the collaboration of the chef and the kitchen staff and also a little bit of input from me.\u003cbr />\n\u003cbr data-start=\"5088\" data-end=\"5091\" />\u003cstrong data-start=\"5091\" data-end=\"5099\">Man:\u003c/strong> That is really good.\u003cbr />\n\u003cbr data-start=\"5120\" data-end=\"5123\" />\u003cstrong data-start=\"5123\" data-end=\"5141\">Aomboon Deasy:\u003c/strong> They are dishes that we remember growing up and what our parents, our grandparents used to cook, and influence of many cultures. The wood that we use to cook our food here is mostly all fruit wood. It brings a little bit of that earthiness to each of the plates. In a way, the tree is the full circle of life. We harvest the fruit from it, but then we use the rest of it to cook the food that is presented here at \u003cem data-start=\"5556\" data-end=\"5563\">Pomet\u003c/em>.\u003c/p>\n\u003cp data-start=\"5568\" data-end=\"5965\">One of the things that \u003cem data-start=\"5591\" data-end=\"5598\">Pomet\u003c/em> does is, at the end of every meal, they get to have a piece of fruit for them to experience like they just walked out of the orchard, to really enjoy as their last bite as they say thank you, and we say thank you to them. Their faces when they try something and they’re just mesmerized by the taste and the freshness, brings me joy that we’ve done something right.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"7197\">\u003cstrong data-start=\"5967\" data-end=\"5986\">Leslie Sbrocco:\u003c/strong> All right, Sarah, you know the phrase “farm to table” is so overused sometimes. I mean, this really is about “orchard to table.” This is—this is the real deal, isn’t it?\u003cbr />\n\u003cbr data-start=\"6156\" data-end=\"6159\" />\u003cstrong data-start=\"6159\" data-end=\"6172\">Sarah Oh:\u003c/strong> That’s the perfect way of putting it. When you look at the menu, what I love is they’ll feature the farms’ names. It’s something that it’s so subtle and small, but it makes a really big difference, I think, in understanding where the food comes from.\u003cbr />\n\u003cbr data-start=\"6423\" data-end=\"6426\" />\u003cstrong data-start=\"6426\" data-end=\"6445\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr />\n\u003cbr data-start=\"6452\" data-end=\"6455\" />\u003cstrong data-start=\"6455\" data-end=\"6468\">Sarah Oh:\u003c/strong> I always start with the seasonal salad. It is truly seasonal, so it will depend on what fruits are in season. I went recently and I got little gem lettuces with peaches and just a really light vinaigrette that doesn’t overpower the fruit or the lettuces. You can even taste the sweetness of the lettuce.\u003cbr />\n\u003cbr data-start=\"6772\" data-end=\"6775\" />\u003cstrong data-start=\"6775\" data-end=\"6794\">George Andrews:\u003c/strong> One of the best starters for me was the smashed cucumber salad. And the cucumbers are all sliced in different directions, so you kind of get some different textures, right? But they’re sitting in a soy milk and sesame broth, and it’s all topped with a little bit of chili oil. So I found myself trying to push away my tablemates.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"5624\">\u003cstrong data-start=\"60\" data-end=\"79\">Leslie Sbrocco:\u003c/strong> Right. You wanted all the cucumbers to yourself.\u003cbr />\n\u003cbr data-start=\"128\" data-end=\"131\" />\u003cstrong data-start=\"131\" data-end=\"150\">George Andrews:\u003c/strong> I wanted them all to myself.\u003cbr />\n\u003cbr data-start=\"179\" data-end=\"182\" />\u003cstrong data-start=\"182\" data-end=\"201\">Leslie Sbrocco:\u003c/strong> [Laughs] What about you, Leslie?\u003cbr />\n\u003cbr data-start=\"234\" data-end=\"237\" />\u003cstrong data-start=\"237\" data-end=\"266\">Leslie Griffin Robertson:\u003c/strong> Every single dish had something jazzy going on, something creative. We had the crispy duck appetizer, and we also had the duck entrée. They were very different. The appetizer was kind of a little explosion of flavors. We’re kind of like knocking each other’s forks out of the way.\u003cbr />\n\u003cbr data-start=\"547\" data-end=\"550\" />\u003cstrong data-start=\"550\" data-end=\"569\">George Andrews:\u003c/strong> So we also had the duck appetizer, and it came with a crisp little apple slaw with it. And the sauce was kind of a pomegranate and gochujang glaze. Perfectly crisp. My tablemate, other than myself and my fiancé, we were a table of three, is vegetarian, so I only had to share with one person.\u003cbr />\n\u003cbr data-start=\"862\" data-end=\"865\" />\u003cstrong data-start=\"865\" data-end=\"884\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr />\n\u003cbr data-start=\"893\" data-end=\"896\" />\u003cstrong data-start=\"896\" data-end=\"915\">George Andrews:\u003c/strong> I was also celebrating my birthday, so I got to—yeah, I got to kind of pull rank a little bit on whichever dishes that I wanted.\u003cbr />\n\u003cbr data-start=\"1044\" data-end=\"1047\" />\u003cstrong data-start=\"1047\" data-end=\"1060\">Sarah Oh:\u003c/strong> This is more of a side, but I love the rolls. They have these Hokkaido milk bread rolls. So fluffy. Nice chew when you bite into it, and they serve it with this incredible butter. One time I finished the rolls and there was leftover butter and I asked the waiter if I could take the butter home, it was that good. It’s very velvety and soft, and it’s great for sopping up those juices from the cucumber or other appetizers.\u003cbr />\n\u003cbr data-start=\"1484\" data-end=\"1487\" />\u003cstrong data-start=\"1487\" data-end=\"1506\">George Andrews:\u003c/strong> We did all starters, actually. So the graffiti eggplant dip was so fabulous. Perfectly smooth, rich, kind of like a mapo mushroom sauce over the top. A wonderful cool cream on the side, with semolina crackers, which were kind of like big, long shards—looked like broken glass but made of semolina. We were all fighting over that one as well.\u003cbr />\n\u003cbr data-start=\"1848\" data-end=\"1851\" />\u003cstrong data-start=\"1851\" data-end=\"1870\">Leslie Sbrocco:\u003c/strong> It was a battle, I’m guessing.\u003cbr />\n\u003cbr data-start=\"1901\" data-end=\"1904\" />\u003cstrong data-start=\"1904\" data-end=\"1933\">Leslie Griffin Robertson:\u003c/strong> It was perfection. Every single mouthful at that place, no matter what we ordered, was outstanding.\u003cbr />\n\u003cbr data-start=\"2033\" data-end=\"2036\" />\u003cstrong data-start=\"2036\" data-end=\"2049\">Sarah Oh:\u003c/strong> I forget that it’s a starter. I always think of it as a main dish because it’s so substantial.\u003cbr />\n\u003cbr data-start=\"2144\" data-end=\"2147\" />\u003cstrong data-start=\"2147\" data-end=\"2166\">George Andrews:\u003c/strong> Another star for us was the ugly mushroom pasta. A symphony of mushrooms, right?\u003cbr />\n\u003cbr data-start=\"2247\" data-end=\"2250\" />\u003cstrong data-start=\"2250\" data-end=\"2269\">Leslie Sbrocco:\u003c/strong> And all ugly.\u003cbr />\n\u003cbr data-start=\"2283\" data-end=\"2286\" />\u003cstrong data-start=\"2286\" data-end=\"2305\">George Andrews:\u003c/strong> Well, I would say beautiful.\u003cbr />\n\u003cbr data-start=\"2334\" data-end=\"2337\" />\u003cstrong data-start=\"2337\" data-end=\"2366\">Leslie Griffin Robertson:\u003c/strong> I thought it was gorgeous.\u003cbr />\n\u003cbr data-start=\"2393\" data-end=\"2396\" />\u003cstrong data-start=\"2396\" data-end=\"2409\">Sarah Oh:\u003c/strong> Spectacular, though.\u003cbr />\n\u003cbr data-start=\"2430\" data-end=\"2433\" />\u003cstrong data-start=\"2433\" data-end=\"2452\">George Andrews:\u003c/strong> And then once you kind of get below that layer, you have these little boats of pasta filled with even more mushroom, luscious sauce underneath. It was a dream.\u003cbr />\n\u003cbr data-start=\"2612\" data-end=\"2615\" />\u003cstrong data-start=\"2615\" data-end=\"2634\">Leslie Sbrocco:\u003c/strong> And you’re agreeing.\u003cbr />\n\u003cbr data-start=\"2655\" data-end=\"2658\" />\u003cstrong data-start=\"2658\" data-end=\"2687\">Leslie Griffin Robertson:\u003c/strong> Oh, that’s the dish that we will all really remember. Everything at this restaurant was special. We had the char siu pork, which was a pork belly. This was like silk in your mouth. Beautifully prepared, just the right amount of seasoning. And it came with this hot mustard, which was delicious.\u003cbr />\n\u003cbr data-start=\"2982\" data-end=\"2985\" />\u003cstrong data-start=\"2985\" data-end=\"2998\">Sarah Oh:\u003c/strong> I had the salmon. The quality of the salmon is such that all they did was serve it with some stuffed peppers. Very fresh. And it was the perfect pairing of the sweetness from the peppers with the richness of the salmon. It’s super simple. Just a great fish.\u003cbr />\n\u003cbr data-start=\"3256\" data-end=\"3259\" />\u003cstrong data-start=\"3259\" data-end=\"3278\">Leslie Sbrocco:\u003c/strong> And did you have anything to drink with this?\u003cbr />\n\u003cbr data-start=\"3324\" data-end=\"3327\" />\u003cstrong data-start=\"3327\" data-end=\"3356\">Leslie Griffin Robertson:\u003c/strong> I did. I had the housemade rose geranium spritzer. I’m an herb gardener myself, so of course I had to try that, and it was perfect. Like, it did not beat you over the head with rose geranium. You had to get about halfway down the spritzer in order to get it, and then when it came, it was perfect.\u003cbr />\n\u003cbr data-start=\"3654\" data-end=\"3657\" />\u003cstrong data-start=\"3657\" data-end=\"3676\">Leslie Sbrocco:\u003c/strong> Oh, nice.\u003cbr />\n\u003cbr data-start=\"3686\" data-end=\"3689\" />\u003cstrong data-start=\"3689\" data-end=\"3708\">George Andrews:\u003c/strong> Well, is it too early to talk about dessert?\u003cbr />\n\u003cbr data-start=\"3753\" data-end=\"3756\" />\u003cstrong data-start=\"3756\" data-end=\"3775\">Leslie Sbrocco:\u003c/strong> It never is. No.\u003cbr />\n\u003cbr data-start=\"3792\" data-end=\"3795\" />\u003cstrong data-start=\"3795\" data-end=\"3814\">George Andrews:\u003c/strong> So if I could go back and just have this peach galette, I would, and it would be the only thing that I ate for the rest of my life. It was a beautiful mound of peaches sitting atop a very crisp puff pastry, beautifully pleated and studded with sanding sugar so it’s extra crisp. And then sitting above is the real star that makes it so amazing, which is the yogurt semifreddo. And as soon as it touches your tongue, it just dissipates completely. But it brought it all together.\u003cbr />\n\u003cbr data-start=\"4293\" data-end=\"4296\" />\u003cstrong data-start=\"4296\" data-end=\"4325\">Leslie Griffin Robertson:\u003c/strong> I got to put in a word for the chocolate cake. OMG, you guys. Texturally, it was almost like a cross between pudding and cake. Not too sweet. Perfectly balanced flavors and five people going at it with spoons.\u003cbr />\n\u003cbr data-start=\"4535\" data-end=\"4538\" />\u003cstrong data-start=\"4538\" data-end=\"4557\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr />\n\u003cbr data-start=\"4566\" data-end=\"4569\" />\u003cstrong data-start=\"4569\" data-end=\"4598\">Leslie Griffin Robertson:\u003c/strong> It was—it was perfection.\u003cbr />\n\u003cbr data-start=\"4624\" data-end=\"4627\" />\u003cstrong data-start=\"4627\" data-end=\"4646\">Leslie Sbrocco:\u003c/strong> And how was the service?\u003cbr />\n\u003cbr data-start=\"4671\" data-end=\"4674\" />\u003cstrong data-start=\"4674\" data-end=\"4703\">Leslie Griffin Robertson:\u003c/strong> I can’t put enough emphasis on the service, too, because we were seated in the outside area. So there were heaters to make sure we were warm. And sometimes when you get seated outside, you get forgotten a little bit. Not at this place.\u003cbr />\n\u003cbr data-start=\"4939\" data-end=\"4942\" />\u003cstrong data-start=\"4942\" data-end=\"4961\">Leslie Sbrocco:\u003c/strong> You agree?\u003cbr />\n\u003cbr data-start=\"4972\" data-end=\"4975\" />\u003cstrong data-start=\"4975\" data-end=\"4994\">George Andrews:\u003c/strong> I definitely agree. I will be going back next year for my birthday and probably a number of times in between.\u003cbr />\n\u003cbr data-start=\"5104\" data-end=\"5107\" />\u003cstrong data-start=\"5107\" data-end=\"5136\">Leslie Griffin Robertson:\u003c/strong> My husband has already asked for it for his birthday next year, so it’s gonna become a birthday destination.\u003cbr />\n\u003cbr data-start=\"5245\" data-end=\"5248\" />\u003cstrong data-start=\"5248\" data-end=\"5267\">Leslie Sbrocco:\u003c/strong> I would say that’s high praise.\u003cbr />\n\u003cbr data-start=\"5299\" data-end=\"5302\" />\u003cstrong data-start=\"5302\" data-end=\"5315\">Sarah Oh:\u003c/strong> That’s what I like. You know, you can go for your birthday, you can go for a Friday night meal. And it really does have this cozy, inviting feel.\u003cbr />\n\u003cbr data-start=\"5461\" data-end=\"5464\" />\u003cstrong data-start=\"5464\" data-end=\"5483\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"5509\" data-end=\"5516\">Pomet\u003c/em>, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $80.\u003c/p>\n\u003cp data-start=\"5626\" data-end=\"5744\">Looking for more Bay Area bites you’ve just got to try? Check out \u003cem data-start=\"5692\" data-end=\"5710\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp data-start=\"5746\" data-end=\"6081\">I have to thank my incredibly articulate guests on this week’s show—Sarah Oh, who appreciates the farm-driven menu at \u003cem data-start=\"5864\" data-end=\"5871\">Pomet\u003c/em> in Oakland; Leslie Griffin Robertson, who always takes home an extra bowl from \u003cem data-start=\"5951\" data-end=\"5965\">Gumbo Social\u003c/em> in San Francisco; and George Andrews, who pairs his branzino with bay views at \u003cem data-start=\"6045\" data-end=\"6067\">The Bungalow Kitchen\u003c/em> in Tiburon.\u003c/p>\n\u003cp data-start=\"6083\" data-end=\"6427\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6174\" data-end=\"6200\">Check, Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr />\n\u003cbr data-start=\"6270\" data-end=\"6273\" />\u003cstrong data-start=\"6273\" data-end=\"6286\">Sarah Oh:\u003c/strong> Cheers.\u003cbr />\n\u003cbr data-start=\"6294\" data-end=\"6297\" />\u003cstrong data-start=\"6297\" data-end=\"6316\">George Andrews:\u003c/strong> Cheers.\u003cbr />\n\u003cbr data-start=\"6324\" data-end=\"6327\" />\u003cstrong data-start=\"6327\" data-end=\"6346\">Leslie Sbrocco:\u003c/strong> Did you have fun?\u003cbr />\n\u003cbr data-start=\"6364\" data-end=\"6367\" />\u003cstrong data-start=\"6367\" data-end=\"6386\">George Andrews:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"6392\" data-end=\"6395\" />\u003cstrong data-start=\"6395\" data-end=\"6414\">Leslie Sbrocco:\u003c/strong> Yes! Whee!\u003c/p>\n\u003cp data-start=\"6429\" data-end=\"6457\">[Indistinct conversations]\u003c/p>\n\u003cp data-start=\"6459\" data-end=\"6956\">\u003cstrong data-start=\"6459\" data-end=\"6476\">Dontaye Ball:\u003c/strong> Me and gumbo are in a heavy marriage together. Her and I, we’ve been seeing each other for quite some time. [Laughs] The social piece I thought was really important because typically when you have gumbo, you’re having it with people you love and care about. So if you’re having a tough day, the gumbo should ease the tension of the conversation. I’ve never seen anyone have a fight when a bowl of gumbo is present. Only rough argument’s when, who’s gonna get the last crab leg?\u003c/p>\n\u003cp data-start=\"6958\" data-end=\"6972\">[ Laughter ]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 16, airs Thursday, February 27, 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;\">First up, \u003cstrong>Gumbo Social\u003c/strong> in San Francisco’s Bayview neighborhood brings soulful comfort food to the table with a creative, ever-changing menu. Crowd favorites include dirty gumbo fries loaded with bold flavors, their hearty and satisfying gumbo ya-ya, and scrumptious shrimp po’boys served with tangy coleslaw. Next, \u003cstrong>The Bungalow Kitchen\u003c/strong> by Michael Mina in Tiburon pairs stunning waterfront views with a decadent menu including oak-grilled branzino, lobster pot pie, and crème brûlée French toast that seamlessly complements the restaurant’s charming ambiance. Finally, \u003cstrong>Pomet\u003c/strong>, located on Oakland’s Piedmont Avenue, offers a fresh take on farm-to-table dining with inventive, seasonal offerings. Diners are treated to Hokkaido milk bread rolls, “ugly” mushroom-filled pasta, and char siu short rib, each dish crafted with local ingredients and infused with global inspiration.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23389\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23389 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sarah Oh, George Andrews and Leslie Griffin Robertson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gumbosocial.com/\">\u003cstrong>Gumbo Social\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bungalowkitchen.com/\">\u003cstrong>The Bungalow Kitchen\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pomet-oakland.com/\">\u003cstrong>Pomet\u003c/strong> (Oakland)\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-23390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines.png 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://villamariawines.com/\">\u003cspan style=\"color: #339966;\">\u003cb>Villa Maria 2024 “Private Bin” Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Marlborough, New Zealand $17\u003c/em>\u003cbr />\nCrack open a bottle of this youthfully fresh white and be transported to New Zealand. Sauvignon blanc — the famed grape of the island nation — expresses juicy citrus notes with a touch of herbal complexity in Villa Maria’s delicious “Private Bin” wine. Blending grapes from myriad vineyards stretching across the South Island’s Marlborough region, the “Private Bin” sauvignon blanc comes alive in the glass, overflowing with aromas of passionfruit and lemon-lime brightness. A vinous ray of sunshine.\u003c/p>\n\u003cp>\u003ca href=\"https://pasqua.it/wines/11-minutes/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Pasqua 2023 “11 Minutes” Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Trevenezie IGT, Italy $20\u003cbr />\n\u003c/em>Pasqua Wines is a historic Veronese family producer founded in 1925. This beautiful bottle of pink looks modern and classic with packaging that will impress. Yet it’s the wine inside that is the real star. Made with grapes such as corvina, syrah, and carmenère, the name “11 Minutes” refers to the amount of time the skins of the red grapes have in contact with the pressed grape juice, which imbues a hint of pink color and red berry character. Floral, juicy, and spicy, it’s a unique rosé to explore and enjoy all year long.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp> \u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"106\" data-end=\"125\">Leslie Sbrocco:\u003c/strong> American soul food in San Francisco…\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"167\" data-end=\"196\">Leslie Griffin Robertson:\u003c/strong> They call you, and you just have to come.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"241\" data-end=\"260\">Leslie Sbrocco:\u003c/strong> …Bohemian brunch with a view in Tiburon.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"306\" data-end=\"325\">George Andrews:\u003c/strong> You feel like you’ve left the spa and you’re on vacation.\u003cbr />\n\u003cbr data-start=\"383\" data-end=\"386\" />\u003cstrong data-start=\"386\" data-end=\"405\">Leslie Sbrocco:\u003c/strong> …and farm-to-table fare in Oakland.\u003cbr />\n\u003cbr data-start=\"443\" data-end=\"446\" />\u003cstrong data-start=\"446\" data-end=\"459\">Sarah Oh:\u003c/strong> It is truly seasonal.\u003cbr />\n\u003cbr data-start=\"481\" data-end=\"484\" />\u003cstrong data-start=\"484\" data-end=\"503\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"518\" data-end=\"544\">Check, Please! Bay Area.\u003c/em> Seems to me like you should be eating that with your hands.\u003cbr />\n\u003cbr data-start=\"604\" data-end=\"607\" />\u003cstrong data-start=\"607\" data-end=\"626\">George Andrews:\u003c/strong> I haven’t tried yet.\u003cbr />\n\u003cbr data-start=\"647\" data-end=\"650\" />\u003cstrong data-start=\"650\" data-end=\"669\">Leslie Sbrocco:\u003c/strong> [Laughs] No, no, no. [Laughs]\u003c/p>\n\u003cp data-start=\"703\" data-end=\"990\">Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"738\" data-end=\"764\">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.\u003c/p>\n\u003cp data-start=\"992\" data-end=\"1576\">Joining me at the \u003cem data-start=\"1010\" data-end=\"1026\">Check, Please!\u003c/em> table today are program manager \u003cstrong data-start=\"1059\" data-end=\"1071\">Sarah Oh\u003c/strong>, business communications advisor \u003cstrong data-start=\"1105\" data-end=\"1133\">Leslie Griffin Robertson\u003c/strong>, and marketing strategist \u003cstrong data-start=\"1160\" data-end=\"1178\">George Andrews\u003c/strong>. Welcome, everyone. Are you excited to be here?\u003cbr />\n\u003cbr data-start=\"1226\" data-end=\"1229\" />\u003cstrong data-start=\"1229\" data-end=\"1248\">George Andrews:\u003c/strong> So happy to be here.\u003cbr />\n\u003cbr data-start=\"1269\" data-end=\"1272\" />\u003cstrong data-start=\"1272\" data-end=\"1301\">Leslie Griffin Robertson:\u003c/strong> You bet. Yeah. Very excited.\u003cbr />\n\u003cbr data-start=\"1330\" data-end=\"1333\" />\u003cstrong data-start=\"1333\" data-end=\"1352\">Leslie Sbrocco:\u003c/strong> Leslie is letting the good times roll with her pick. It’s a soul food spot featuring a rotating menu of Southern-style gumbo with a California twist. Located in San Francisco’s Bayview neighborhood, it’s \u003cstrong data-start=\"1557\" data-end=\"1573\">Gumbo Social\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1578\" data-end=\"1595\">[music playing]\u003c/p>\n\u003cp data-start=\"1597\" data-end=\"1760\">\u003cstrong data-start=\"1597\" data-end=\"1605\">Man:\u003c/strong> I don’t think I’ve ever had gumbo like this before.\u003cbr />\n\u003cbr data-start=\"1657\" data-end=\"1660\" />\u003cstrong data-start=\"1660\" data-end=\"1670\">Woman:\u003c/strong> It is so good. My eyes are rolling to the back of my head. Oh!\u003cbr />\n\u003cbr data-start=\"1733\" data-end=\"1736\" />\u003cstrong data-start=\"1736\" data-end=\"1749\">Woman #2:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"1762\" data-end=\"1779\">[music playing]\u003c/p>\n\u003cp data-start=\"1781\" data-end=\"2122\">\u003cstrong data-start=\"1781\" data-end=\"1798\">Dontaye Ball:\u003c/strong> I firmly believe that gumbo should be America’s national dish. It is a dish that really encompasses multiple cultures. You have the African, you have the Cajun and Creole. There’s a lot of French influence, a touch of Spanish as well. So you have multiple cultures kind of binding together to create this incredible dish.\u003c/p>\n\u003cp data-start=\"2124\" data-end=\"2456\">We’re here at 5176 3rd Street out in Bayview. I wanted to use Gumbo Social as an opportunity to bring folks to this neighborhood, to see a different part of San Francisco that they normally don’t see. It’s a place where I’m from. It’s a place that I think deserves to have light shined on it in regards from a culinary standpoint.\u003c/p>\n\u003cp data-start=\"2458\" data-end=\"3187\">I’m heavily opinionated when it comes to gumbo. There’s some dos and don’ts. I firmly believe that a gumbo should always have okra in it.\u003cbr />\n\u003cbr data-start=\"2595\" data-end=\"2598\" />\u003cstrong data-start=\"2598\" data-end=\"2611\">Woman #3:\u003c/strong> Got the chicken in there, the okra. Like, the long pieces, not the chunks.\u003cbr />\n\u003cbr data-start=\"2686\" data-end=\"2689\" />\u003cstrong data-start=\"2689\" data-end=\"2706\">Dontaye Ball:\u003c/strong> Sausage in there for sure.\u003cbr />\n\u003cbr data-start=\"2733\" data-end=\"2736\" />\u003cstrong data-start=\"2736\" data-end=\"2749\">Woman #4:\u003c/strong> This is amazing.\u003cbr />\n\u003cbr data-start=\"2766\" data-end=\"2769\" />\u003cstrong data-start=\"2769\" data-end=\"2786\">Dontaye Ball:\u003c/strong> We like to try to hit it middle of the road from the spice standpoint. We want to be able to tickle the palate a little bit but not be too spicy.\u003cbr />\n\u003cbr data-start=\"2932\" data-end=\"2935\" />\u003cstrong data-start=\"2935\" data-end=\"2948\">Woman #5:\u003c/strong> Out of 10, what do you score it? 10 out of 10?\u003cbr />\n\u003cbr data-start=\"2995\" data-end=\"2998\" />\u003cstrong data-start=\"2998\" data-end=\"3015\">Dontaye Ball:\u003c/strong> If you don’t want Mr. Gumbo to come to your house, please don’t put corn in your gumbo. It is against the law. Penal code 779825. I’ll come arrest you. Citizen’s arrest.\u003c/p>\n\u003cp data-start=\"3189\" data-end=\"3575\">One of the things we love to do at Gumbo Social is host a great party. And so we are bringing in folks to do a gumbo tasting.\u003cbr />\n\u003cbr data-start=\"3314\" data-end=\"3317\" />\u003cstrong data-start=\"3317\" data-end=\"3330\">Woman #6:\u003c/strong> I’m here to eat.\u003cbr />\n\u003cbr data-start=\"3347\" data-end=\"3350\" />\u003cstrong data-start=\"3350\" data-end=\"3363\">Woman #7:\u003c/strong> We have a pork gumbo with fried chicharrón on top.\u003cbr />\n\u003cbr data-start=\"3414\" data-end=\"3417\" />\u003cstrong data-start=\"3417\" data-end=\"3434\">Dontaye Ball:\u003c/strong> The new one, the gumbo z’herbes.\u003cbr />\n\u003cbr data-start=\"3467\" data-end=\"3470\" />\u003cstrong data-start=\"3470\" data-end=\"3478\">Man:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"3484\" data-end=\"3487\" />\u003cstrong data-start=\"3487\" data-end=\"3504\">Dontaye Ball:\u003c/strong> And then folks actually get to vote on what their favorite gumbo is.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"4069\">My mom, she’s the person that really taught me how to cook. She’s always kind of coming through, spot-checking the gumbo, making sure that the seasonings are on par.\u003cbr />\n\u003cbr data-start=\"3742\" data-end=\"3745\" />\u003cstrong data-start=\"3745\" data-end=\"3758\">Woman #3:\u003c/strong> Now, this is gumbo.\u003cbr />\n\u003cbr data-start=\"3778\" data-end=\"3781\" />\u003cstrong data-start=\"3781\" data-end=\"3798\">Dontaye Ball:\u003c/strong> And then just helping me push the boundaries of the food. One of the things that we focus on is being really versatile. So we do events, catering. Farmers markets are like a really great home base for us.\u003cbr />\n\u003cbr data-start=\"4003\" data-end=\"4006\" />\u003cstrong data-start=\"4006\" data-end=\"4017\">Man #2:\u003c/strong> Oh, yeah, so much.\u003cbr />\n\u003cbr data-start=\"4036\" data-end=\"4039\" />\u003cstrong data-start=\"4039\" data-end=\"4056\">Dontaye Ball:\u003c/strong> Thank you.\u003c/p>\n\u003cp data-start=\"4071\" data-end=\"4189\">One of my favorite pieces is people who haven’t had gumbo in a long time, taste it, and then it’s kind of that look.\u003c/p>\n\u003cp data-start=\"4191\" data-end=\"4208\">[music playing]\u003c/p>\n\u003cp data-start=\"4210\" data-end=\"4493\">And then when they go back in… And usually the pinkie’s out when they’re going in, and so then you know you got something.\u003cbr />\n\u003cbr data-start=\"4334\" data-end=\"4337\" />\u003cstrong data-start=\"4337\" data-end=\"4348\">Man #3:\u003c/strong> Mmm! Oh! Mm.\u003cbr />\n\u003cbr data-start=\"4361\" data-end=\"4364\" />\u003cstrong data-start=\"4364\" data-end=\"4381\">Dontaye Ball:\u003c/strong> My goal is to get a bowl of gumbo in every household in America. That’s my goal.\u003cbr />\n\u003cbr data-start=\"4462\" data-end=\"4465\" />\u003cstrong data-start=\"4465\" data-end=\"4478\">Woman #8:\u003c/strong> Get into it.\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"6610\">\u003cstrong data-start=\"4495\" data-end=\"4514\">Leslie Sbrocco:\u003c/strong> So, now, Leslie, gumbo is pretty specific. Are you a gumbo lover because of traveling? Or just that you love the flavor?\u003cbr />\n\u003cbr data-start=\"4635\" data-end=\"4638\" />\u003cstrong data-start=\"4638\" data-end=\"4667\">Leslie Griffin Robertson:\u003c/strong> I love the flavors, I love spice, I love things that, at their very best, take a couple days to really come into themselves. I get the classic gumbo—chicken and sausage and the holy trinity, which is celery, onion, and bell pepper, that just makes it this incredibly dense, rich bed of flavor.\u003cbr />\n\u003cbr data-start=\"4961\" data-end=\"4964\" />\u003cstrong data-start=\"4964\" data-end=\"4983\">George Andrews:\u003c/strong> The gumbo was so fantastic. Savory and rich and herbaceous. A lot of thyme in there. Very generous on the chicken and the sliced sausage. The only thing I was missing was a little bit more okra, but I would have it any day of the week.\u003cbr />\n\u003cbr data-start=\"5219\" data-end=\"5222\" />\u003cstrong data-start=\"5222\" data-end=\"5241\">Leslie Sbrocco:\u003c/strong> Now, are you an okra lover?\u003cbr />\n\u003cbr data-start=\"5269\" data-end=\"5272\" />\u003cstrong data-start=\"5272\" data-end=\"5285\">Sarah Oh:\u003c/strong> I’m an okra lover. I didn’t have that thought though, when I had the gumbo. But I also loved it. It’s just spicy enough. And I loved the classic presentation of the rice. It was just, you know, like, very elegant, but no fuss. A mound of rice in the middle. I got the small and wished I had gotten a large.\u003cbr />\n\u003cbr data-start=\"5592\" data-end=\"5595\" />\u003cstrong data-start=\"5595\" data-end=\"5624\">Leslie Griffin Robertson:\u003c/strong> They sell it in a quart size, and you can take it home. And I will say it freezes beautifully as well. Like, if you can’t get to Gumbo Social for your gumbo, you can actually pack it up and have it later.\u003cbr />\n\u003cbr data-start=\"5829\" data-end=\"5832\" />\u003cstrong data-start=\"5832\" data-end=\"5851\">George Andrews:\u003c/strong> I wish it came in gallons.\u003cbr />\n\u003cbr data-start=\"5878\" data-end=\"5881\" />[ Laughter ]\u003cbr />\n\u003cbr data-start=\"5893\" data-end=\"5896\" />\u003cstrong data-start=\"5896\" data-end=\"5915\">Leslie Sbrocco:\u003c/strong> It was that good.\u003cbr />\n\u003cbr data-start=\"5933\" data-end=\"5936\" />\u003cstrong data-start=\"5936\" data-end=\"5955\">George Andrews:\u003c/strong> It really was.\u003cbr />\n\u003cbr data-start=\"5970\" data-end=\"5973\" />\u003cstrong data-start=\"5973\" data-end=\"6002\">Leslie Griffin Robertson:\u003c/strong> It really is. I usually get the shrimp po’boy on the side. That is just scrumptious. Very generous serving of shrimp. Delicious sauce. Comes on a nice soft roll. I’m a dunker, so kind of the perfect dunking situation with the gumbo. That may be heresy to some, I don’t know, but I think it’s delicious.\u003cbr />\n\u003cbr data-start=\"6305\" data-end=\"6308\" />\u003cstrong data-start=\"6308\" data-end=\"6321\">Sarah Oh:\u003c/strong> I had to get the hoecake…\u003cbr />\n\u003cbr data-start=\"6349\" data-end=\"6352\" />\u003cstrong data-start=\"6352\" data-end=\"6371\">Leslie Sbrocco:\u003c/strong> Oh, okay.\u003cbr />\n\u003cbr data-start=\"6381\" data-end=\"6384\" />\u003cstrong data-start=\"6384\" data-end=\"6397\">Sarah Oh:\u003c/strong> …which was delicious to eat with the gumbo. I love anything that’s corn-based. It was a nice texture contrast. Usually I get a side like that and think I’ll just have a bite of it. I finished the whole thing.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"414\">\u003cstrong data-start=\"60\" data-end=\"79\">George Andrews:\u003c/strong> I had the vegan greens, which are both vegan and gluten-free, and it’s a really beautiful braise of kale, pinto beans and chickpeas, kidney beans, so you get a lot of different textures, as well as a lot of the spices that they have in the gumbo. But I wish it came in as large of a bowl as the gumbo. I could eat that all the time.\u003c/p>\n\u003cp data-start=\"416\" data-end=\"3253\">So every once in a while I get an email from Gumbo Social. And this one was the “siren song of the dirty fries,” which is something that’s, I gather, not always on the menu. And, oh, my goodness, you guys, they’re really good fries smothered in a cheese situation that is more than just cheese. I think maybe the configuration of it is a little bit secret. And despite having consumed a bowl of gumbo, an entire shrimp po’boy, then out come the dirty fries, and my husband and I went at those too.\u003cbr />\n\u003cbr data-start=\"913\" data-end=\"916\" />\u003cstrong data-start=\"916\" data-end=\"935\">Leslie Sbrocco:\u003c/strong> You didn’t happen to be there for that hat trick, did you?\u003cbr />\n\u003cbr data-start=\"994\" data-end=\"997\" />\u003cstrong data-start=\"997\" data-end=\"1016\">George Andrews:\u003c/strong> No, no. I missed that.\u003cbr />\n\u003cbr data-start=\"1039\" data-end=\"1042\" />\u003cstrong data-start=\"1042\" data-end=\"1055\">Sarah Oh:\u003c/strong> What makes them siren fries? Is there something spicy?\u003cbr />\n\u003cbr data-start=\"1110\" data-end=\"1113\" />\u003cstrong data-start=\"1113\" data-end=\"1142\">Leslie Griffin Robertson:\u003c/strong> Just that they call you and you just have to come.\u003cbr />\n\u003cbr data-start=\"1193\" data-end=\"1196\" />\u003cstrong data-start=\"1196\" data-end=\"1209\">Sarah Oh:\u003c/strong> Oh, I see.\u003cbr />\n\u003cbr data-start=\"1220\" data-end=\"1223\" />\u003cstrong data-start=\"1223\" data-end=\"1242\">Leslie Sbrocco:\u003c/strong> The siren song.\u003cbr />\n\u003cbr data-start=\"1258\" data-end=\"1261\" />\u003cstrong data-start=\"1261\" data-end=\"1290\">Leslie Griffin Robertson:\u003c/strong> The way they were described in the email was like, “Come to me…”\u003cbr />\n\u003cbr data-start=\"1357\" data-end=\"1360\" />\u003cstrong data-start=\"1360\" data-end=\"1379\">George Andrews:\u003c/strong> Pull you down into the ocean.\u003cbr />\n\u003cbr data-start=\"1409\" data-end=\"1412\" />\u003cstrong data-start=\"1412\" data-end=\"1441\">Leslie Griffin Robertson:\u003c/strong> Yeah, exactly. And my husband and I agreed that they were worth the drive.\u003cbr />\n\u003cbr data-start=\"1516\" data-end=\"1519\" />\u003cstrong data-start=\"1519\" data-end=\"1538\">Leslie Sbrocco:\u003c/strong> And did you have any dessert?\u003cbr />\n\u003cbr data-start=\"1568\" data-end=\"1571\" />\u003cstrong data-start=\"1571\" data-end=\"1590\">George Andrews:\u003c/strong> I did take home a slice of lemon pound cake that was delicious.\u003cbr />\n\u003cbr data-start=\"1654\" data-end=\"1657\" />\u003cstrong data-start=\"1657\" data-end=\"1676\">Leslie Sbrocco:\u003c/strong> Okay, you looked at me so funny. You looked at me like, “I did it. Yes, I did it.”\u003cbr />\n\u003cbr data-start=\"1759\" data-end=\"1762\" />\u003cstrong data-start=\"1762\" data-end=\"1781\">George Andrews:\u003c/strong> I did. I did. And it had a really delicious, intense lemon flavor. You know, great icing, not too sweet, but beautifully soft pound cake.\u003cbr />\n\u003cbr data-start=\"1919\" data-end=\"1922\" />\u003cstrong data-start=\"1922\" data-end=\"1951\">Leslie Griffin Robertson:\u003c/strong> I have not ever had the pound cake, but I must put in a word on the untraditional dessert of the Brussels sprouts, which are crispy fried with some apple. Oh! These things are phenomenal. If you’re a Brussels sprouts for dessert kind of person, which I’m really not.\u003cbr />\n\u003cbr data-start=\"2218\" data-end=\"2221\" />\u003cstrong data-start=\"2221\" data-end=\"2240\">Leslie Sbrocco:\u003c/strong> I can’t tell you that I know a lot of those people.\u003cbr />\n\u003cbr data-start=\"2292\" data-end=\"2295\" />\u003cstrong data-start=\"2295\" data-end=\"2324\">Leslie Griffin Robertson:\u003c/strong> Yeah. Me neither, so… But they are highly recommended. Absolutely delicious.\u003cbr />\n\u003cbr data-start=\"2403\" data-end=\"2406\" />\u003cstrong data-start=\"2406\" data-end=\"2425\">Leslie Sbrocco:\u003c/strong> And this is a casual place, right?\u003cbr />\n\u003cbr data-start=\"2460\" data-end=\"2463\" />\u003cstrong data-start=\"2463\" data-end=\"2482\">George Andrews:\u003c/strong> Yeah, very casual, very comfortable. They had good music on.\u003cbr />\n\u003cbr data-start=\"2543\" data-end=\"2546\" />\u003cstrong data-start=\"2546\" data-end=\"2559\">Sarah Oh:\u003c/strong> Great art on the walls too. There’s some really nice iconic pictures of jazz artists and historic figures.\u003cbr />\n\u003cbr data-start=\"2666\" data-end=\"2669\" />\u003cstrong data-start=\"2669\" data-end=\"2688\">Leslie Sbrocco:\u003c/strong> So did you get good value out of this place?\u003cbr />\n\u003cbr data-start=\"2733\" data-end=\"2736\" />\u003cstrong data-start=\"2736\" data-end=\"2749\">Sarah Oh:\u003c/strong> Absolutely. Talk about a substantial, hearty, satisfying meal that is not going to impact your wallet.\u003cbr />\n\u003cbr data-start=\"2852\" data-end=\"2855\" />\u003cstrong data-start=\"2855\" data-end=\"2874\">Leslie Sbrocco:\u003c/strong> And you’re gonna go back, George, and bring home more?\u003cbr />\n\u003cbr data-start=\"2929\" data-end=\"2932\" />\u003cstrong data-start=\"2932\" data-end=\"2951\">George Andrews:\u003c/strong> I’m definitely going to hit up the farmers market. We’ll see, if I’m in the neighborhood again, though, I’m going to swing by.\u003cbr />\n\u003cbr data-start=\"3078\" data-end=\"3081\" />\u003cstrong data-start=\"3081\" data-end=\"3100\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try \u003cstrong data-start=\"3132\" data-end=\"3148\">Gumbo Social\u003c/strong>, it’s located on 3rd Street in San Francisco. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"3255\" data-end=\"3521\">George’s favorite brunch spot is all about location, location, location. He spent many a Sunday there, sipping Pimm’s cups, lounging on the patio, and soaking up the stellar bay views. Commanding a prime spot on the docks of Tiburon, it’s \u003cstrong data-start=\"3494\" data-end=\"3518\">The Bungalow Kitchen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3523\" data-end=\"3540\">[music playing]\u003c/p>\n\u003cp data-start=\"3542\" data-end=\"3770\">\u003cstrong data-start=\"3542\" data-end=\"3562\">Daniela Vergara:\u003c/strong> \u003cem data-start=\"3563\" data-end=\"3585\">The Bungalow Kitchen\u003c/em> by Michael Mina. We want to feel like a clubhouse, you know. We want the community to come over, relax with us, indulge in our coastal Californian cuisine and wonderful sips as well.\u003c/p>\n\u003cp data-start=\"3772\" data-end=\"3789\">[music playing]\u003c/p>\n\u003cp data-start=\"3791\" data-end=\"4077\">Our brunch menu—it’s a two-course prix fixe. You have about 10 options for your appetizers and an equal amount for your entrées.\u003cbr />\n\u003cbr data-start=\"3919\" data-end=\"3922\" />\u003cstrong data-start=\"3922\" data-end=\"3932\">Woman:\u003c/strong> Mmm!\u003cbr />\n\u003cbr data-start=\"3937\" data-end=\"3940\" />\u003cstrong data-start=\"3940\" data-end=\"3960\">Daniela Vergara:\u003c/strong> We have an open-fire grill. It’s oak wood that we feed throughout the night to provide that flavor for our steaks.\u003c/p>\n\u003cp data-start=\"4079\" data-end=\"4096\">[music playing]\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"5057\">We have an array of seafood. We have tuna, sea bass, branzino. We fly in fish from Japan. Our sushi chef, \u003cstrong data-start=\"4204\" data-end=\"4217\">Chef Yama\u003c/strong>, will call up the market in Japan and see whatever he can get as fresh as possible and arrive here overnight.\u003cbr />\n\u003cbr data-start=\"4327\" data-end=\"4330\" />\u003cstrong data-start=\"4330\" data-end=\"4344\">Chef Yama:\u003c/strong> This rice I buy from Japan.\u003cbr />\n\u003cbr data-start=\"4372\" data-end=\"4375\" />\u003cstrong data-start=\"4375\" data-end=\"4395\">Daniela Vergara:\u003c/strong> The lobster pot pie—it’s a Chef Mina classic dish. A domed puff pastry, and then we’ll crack it tableside, place it on the bottom, and then rebuild that lobster for you. We love to do that extra detail. We want to show the guests what we do in the kitchen, to say this is what we have and why and the story. And it’s just beautiful. I would say like a symphony just all working together, you know.\u003cbr />\n\u003cbr data-start=\"4793\" data-end=\"4796\" />\u003cstrong data-start=\"4796\" data-end=\"4809\">Woman #2:\u003c/strong> Thank you so much.\u003cbr />\n\u003cbr data-start=\"4828\" data-end=\"4831\" />\u003cstrong data-start=\"4831\" data-end=\"4851\">Daniela Vergara:\u003c/strong> We want to create an atmosphere where it’s relaxing. You get to just take a quick ferry ride over. You get the breeze. You get the warmth. As foggy as it may be in the city, it’s always sunny in Tiburon.\u003c/p>\n\u003cp data-start=\"5059\" data-end=\"5076\">[music playing]\u003c/p>\n\u003cp data-start=\"5078\" data-end=\"7015\">\u003cstrong data-start=\"5078\" data-end=\"5097\">Leslie Sbrocco:\u003c/strong> Now, George, you live in the city, right?\u003cbr />\n\u003cbr data-start=\"5139\" data-end=\"5142\" />\u003cstrong data-start=\"5142\" data-end=\"5161\">George Andrews:\u003c/strong> I do.\u003cbr />\n\u003cbr data-start=\"5167\" data-end=\"5170\" />\u003cstrong data-start=\"5170\" data-end=\"5189\">Leslie Sbrocco:\u003c/strong> So you get foggy sometimes. And is that why you’re so drawn to sunny Tiburon?\u003cbr />\n\u003cbr data-start=\"5267\" data-end=\"5270\" />\u003cstrong data-start=\"5270\" data-end=\"5289\">George Andrews:\u003c/strong> It is. It’s like a mini vacation. And that’s why it’s so perfect to go for brunch. You get into your nice big easy chair on the patio. Everything’s kind of these muted coral and sage-green tones, and you just feel like you’ve left the spa and you’re on vacation and you’re ready to have a cocktail. So the first thing that I get is the Pimm’s cup. I love something that’s herby, I love something that’s gin-based, a little fizzy. But, you know, it’s not too potent, so you can have a few and you’re just relaxing. It’s like time has stopped.\u003cbr />\n\u003cbr data-start=\"5831\" data-end=\"5834\" />\u003cstrong data-start=\"5834\" data-end=\"5853\">Leslie Sbrocco:\u003c/strong> All right, you got Pimm’s cup in hand. What is the first thing you order?\u003cbr />\n\u003cbr data-start=\"5927\" data-end=\"5930\" />\u003cstrong data-start=\"5930\" data-end=\"5949\">George Andrews:\u003c/strong> The first thing that I like to order is the butter lettuce and hearts of palm salad. And it comes out on this big long tray, and you think that they’re bringing it to someone else because there’s no way this whole salad could be just for me. It’s velvety soft butter lettuce cups with Brokaw avocado and the sliced hearts of palm, segmented grapefruit. And it’s just a wonderfully refreshing way to start the meal.\u003cbr />\n\u003cbr data-start=\"6364\" data-end=\"6367\" />\u003cstrong data-start=\"6367\" data-end=\"6380\">Sarah Oh:\u003c/strong> The theme for me at \u003cem data-start=\"6401\" data-end=\"6419\">Bungalow Kitchen\u003c/em> was, like, tableside appeal. Everything kind of has this big tableside presence.\u003cbr />\n\u003cbr data-start=\"6500\" data-end=\"6503\" data-is-only-node=\"\" />\u003cstrong data-start=\"6503\" data-end=\"6511\">Man:\u003c/strong> So we have the sashimi-grade ahi tuna. There’s a quail egg on top with Maldon sea salt.\u003cbr />\n\u003cbr data-start=\"6599\" data-end=\"6602\" />\u003cstrong data-start=\"6602\" data-end=\"6615\">Sarah Oh:\u003c/strong> I had the tuna tartare to start, which is visually so lovely. You have the Asian pear, the mint. There’s some sesame oil on there, chilies, all kind of chopped in these cute little piles, and someone tosses it tableside for you.\u003cbr />\n\u003cbr data-start=\"6844\" data-end=\"6847\" />\u003cstrong data-start=\"6847\" data-end=\"6866\">Leslie Sbrocco:\u003c/strong> It’s breakfast and a show.\u003cbr />\n\u003cbr data-start=\"6893\" data-end=\"6896\" />\u003cstrong data-start=\"6896\" data-end=\"6909\">Sarah Oh:\u003c/strong> Breakfast and a show.\u003cbr />\n\u003cbr data-start=\"6931\" data-end=\"6934\" />\u003cstrong data-start=\"6934\" data-end=\"6942\">Man:\u003c/strong> And there we go. Michael Mina’s tuna tartare.\u003cbr />\n\u003cbr data-start=\"6988\" data-end=\"6991\" />\u003cstrong data-start=\"6991\" data-end=\"7002\">Man #2:\u003c/strong> Wonderful.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"2403\">\u003cstrong data-start=\"60\" data-end=\"73\">Sarah Oh:\u003c/strong> We went for the lobster pot pie, which, talk about tableside appeal. It comes out in this beautiful copper pot with, you know, the flaky crust on top. The meat was succulent and tasty. The vegetables, what I really appreciated, tasted really fresh, like someone had just chopped them and threw them in. A slight acidity would have been nice to kind of cut through the cream, but the sauce was really rich, and it was delicious.\u003cbr />\n\u003cbr data-start=\"501\" data-end=\"504\" />\u003cstrong data-start=\"504\" data-end=\"523\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr />\n\u003cbr data-start=\"530\" data-end=\"533\" />\u003cstrong data-start=\"533\" data-end=\"562\">Leslie Griffin Robertson:\u003c/strong> I had regrets. I saw it. We had already ordered, and then I saw that roll by, and I was like, “Oh, I missed a bet there,” because it truly is stunningly beautiful. But we did order an assortment of appetizers, and our very favorite one was the jalapeño lobster toasts.\u003cbr />\n\u003cbr data-start=\"831\" data-end=\"834\" />\u003cstrong data-start=\"834\" data-end=\"853\">George Andrews:\u003c/strong> Yes!\u003cbr />\n\u003cbr data-start=\"858\" data-end=\"861\" />\u003cstrong data-start=\"861\" data-end=\"890\">Leslie Griffin Robertson:\u003c/strong> They’re like a rolled-up kind of thing. It wasn’t—I was expecting something flat on a toast. And this was so much more than that and so much better than that. Delightful little bit of spice, but not too much. Just a really nice blend and balance.\u003cbr />\n\u003cbr data-start=\"1137\" data-end=\"1140\" />\u003cstrong data-start=\"1140\" data-end=\"1159\">Leslie Sbrocco:\u003c/strong> And what other dishes did you have?\u003cbr />\n\u003cbr data-start=\"1195\" data-end=\"1198\" />\u003cstrong data-start=\"1198\" data-end=\"1227\">Leslie Griffin Robertson:\u003c/strong> I had the eggs Benedict with smoked salmon. Also phenomenal. Standard Benedict in terms of English muffin and an egg and hollandaise sauce, but the addition of the smoked salmon was really nice, and it came with a side of crispy potatoes that was really, really good. I also had the steak frites, which is sort of a basic dish—it’s meat and potatoes—but this one was really special. It was a filet prepared absolutely perfectly, nice béarnaise sauce, good fries. We were super happy with it.\u003cbr />\n\u003cbr data-start=\"1719\" data-end=\"1722\" />\u003cstrong data-start=\"1722\" data-end=\"1741\" data-is-only-node=\"\">George Andrews:\u003c/strong> Where I’ve been going lately is to the oak-grilled branzino. And this one comes out in a beautiful stoneware bowl on a bed of orzo with little baby French lentils and a nice piquant tomato sauce. Beautiful piece of branzino with the skin still a little bit crisp. But the flesh is so tender, and it’s just a dream to eat.\u003cbr />\n\u003cbr data-start=\"2063\" data-end=\"2066\" />\u003cstrong data-start=\"2066\" data-end=\"2079\">Sarah Oh:\u003c/strong> I think the tip is, at \u003cem data-start=\"2103\" data-end=\"2121\">Bungalow Kitchen\u003c/em>, you go and you see everything…\u003cbr />\n\u003cbr data-start=\"2155\" data-end=\"2158\" />\u003cstrong data-start=\"2158\" data-end=\"2187\">Leslie Griffin Robertson:\u003c/strong> Watch.\u003cbr />\n\u003cbr data-start=\"2194\" data-end=\"2197\" />\u003cstrong data-start=\"2197\" data-end=\"2210\">Sarah Oh:\u003c/strong> …and then you go back a second time.\u003cbr />\n\u003cbr data-start=\"2249\" data-end=\"2252\" />\u003cstrong data-start=\"2252\" data-end=\"2281\">Leslie Griffin Robertson:\u003c/strong> Yep.\u003cbr />\n\u003cbr data-start=\"2286\" data-end=\"2289\" />\u003cstrong data-start=\"2289\" data-end=\"2302\">Sarah Oh:\u003c/strong> We were tempted by the oyster shooters that were going by. Again, just, you know, couldn’t say no.\u003c/p>\n\u003cp data-start=\"2405\" data-end=\"2419\">[ Laughter ]\u003c/p>\n\u003cp data-start=\"2421\" data-end=\"3926\">\u003cstrong data-start=\"2421\" data-end=\"2429\">Man:\u003c/strong> This is the way you do it.\u003cbr />\n\u003cbr data-start=\"2456\" data-end=\"2459\" />\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> Here we go. Whoo-hoo!\u003cbr />\n\u003cbr data-start=\"2491\" data-end=\"2494\" />\u003cstrong data-start=\"2494\" data-end=\"2507\">Sarah Oh:\u003c/strong> And I also had a Bloody Mary, which had the same kind of tomato-based spicy mix that was part of the oyster shooter.\u003cbr />\n\u003cbr data-start=\"2624\" data-end=\"2627\" />\u003cstrong data-start=\"2627\" data-end=\"2656\">Leslie Griffin Robertson:\u003c/strong> For dessert, I had the espresso martini, which I cannot recommend highly enough. Not groundbreaking in terms of, like, special adds or anything, but in terms of just being well prepared, it was perfection.\u003cbr />\n\u003cbr data-start=\"2862\" data-end=\"2865\" />\u003cstrong data-start=\"2865\" data-end=\"2878\">Sarah Oh:\u003c/strong> We shared the crème brûlée French toast, which to me tasted like dessert. It had the sweet inside. I didn’t get too much of a crème brûlée taste, but it was still delicious and sweet and decadent.\u003cbr />\n\u003cbr data-start=\"3075\" data-end=\"3078\" />\u003cstrong data-start=\"3078\" data-end=\"3097\">Leslie Sbrocco:\u003c/strong> Absolutely. And how was the service?\u003cbr />\n\u003cbr data-start=\"3134\" data-end=\"3137\" />\u003cstrong data-start=\"3137\" data-end=\"3166\">Leslie Griffin Robertson:\u003c/strong> Oh, the service was spectacular. Like you said, there was so much tableside action, and they were very, very attentive. Overall, yeah, no complaints on service at all. It was really nicely done.\u003cbr />\n\u003cbr data-start=\"3361\" data-end=\"3364\" />\u003cstrong data-start=\"3364\" data-end=\"3383\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> And you feel like this is an every Sunday if you can.\u003cbr />\n\u003cbr data-start=\"3437\" data-end=\"3440\" />\u003cstrong data-start=\"3440\" data-end=\"3459\">George Andrews:\u003c/strong> I don’t go every Sunday, although I wish that I could. But, yeah, it’s more of like a once-a-month place, you know, when the fog is getting me down. Just hop across the bridge and, you know, have—\u003cbr />\n\u003cbr data-start=\"3656\" data-end=\"3659\" />\u003cstrong data-start=\"3659\" data-end=\"3678\">Leslie Sbrocco:\u003c/strong> And treat yourself.\u003cbr />\n\u003cbr data-start=\"3698\" data-end=\"3701\" />\u003cstrong data-start=\"3701\" data-end=\"3720\">George Andrews:\u003c/strong> Yeah, exactly.\u003cbr />\n\u003cbr data-start=\"3735\" data-end=\"3738\" />\u003cstrong data-start=\"3738\" data-end=\"3757\">Leslie Sbrocco:\u003c/strong> All right, well, if you would like to try \u003cem data-start=\"3800\" data-end=\"3822\">The Bungalow Kitchen\u003c/em>, it’s located on Main Street in Tiburon. And the average tab per person without drinks is around $85.\u003c/p>\n\u003cp data-start=\"3928\" data-end=\"4182\">Sarah’s favorite restaurant offers the quintessential farm-to-table experience. The new California menu is driven by whatever’s in season at the owner’s orchards along with other family-owned farms. Located on Oakland’s Piedmont Avenue, it’s \u003cstrong data-start=\"4170\" data-end=\"4179\">Pomet\u003c/strong>.\u003c/p>\n\u003cp data-start=\"4184\" data-end=\"4201\">[music playing]\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4642\">\u003cstrong data-start=\"4203\" data-end=\"4221\">Aomboon Deasy:\u003c/strong> Ooh, now the best part, right? \u003cem data-start=\"4253\" data-end=\"4260\">Pomet\u003c/em> is the truest definition of “farm to table” when it comes to California cuisine. We have access to some of the best ingredients and some of the most unique flavors. A mustard-miso dressing, avocados. I chose the name \u003cem data-start=\"4478\" data-end=\"4485\">Pomet\u003c/em> because it means “orchard” in an old Roman language. It also stems from the word of “pomology,” which is the study and cultivation of fruit and nut trees.\u003c/p>\n\u003cp data-start=\"4644\" data-end=\"4943\">\u003cem data-start=\"4644\" data-end=\"4651\">Pomet\u003c/em> wouldn’t be here without Kalayada and James, my parents, who started the farm \u003cstrong data-start=\"4730\" data-end=\"4748\">K & J Orchards\u003c/strong>. Nectarines, peaches, cherries, persimmons. We get to highlight what we grow, and the kitchen gets to make even look more beautiful and taste even better than it really is in its natural form.\u003c/p>\n\u003cp data-start=\"4945\" data-end=\"4962\">[music playing]\u003c/p>\n\u003cp data-start=\"4964\" data-end=\"5566\">The recipes are a culmination of the collaboration of the chef and the kitchen staff and also a little bit of input from me.\u003cbr />\n\u003cbr data-start=\"5088\" data-end=\"5091\" />\u003cstrong data-start=\"5091\" data-end=\"5099\">Man:\u003c/strong> That is really good.\u003cbr />\n\u003cbr data-start=\"5120\" data-end=\"5123\" />\u003cstrong data-start=\"5123\" data-end=\"5141\">Aomboon Deasy:\u003c/strong> They are dishes that we remember growing up and what our parents, our grandparents used to cook, and influence of many cultures. The wood that we use to cook our food here is mostly all fruit wood. It brings a little bit of that earthiness to each of the plates. In a way, the tree is the full circle of life. We harvest the fruit from it, but then we use the rest of it to cook the food that is presented here at \u003cem data-start=\"5556\" data-end=\"5563\">Pomet\u003c/em>.\u003c/p>\n\u003cp data-start=\"5568\" data-end=\"5965\">One of the things that \u003cem data-start=\"5591\" data-end=\"5598\">Pomet\u003c/em> does is, at the end of every meal, they get to have a piece of fruit for them to experience like they just walked out of the orchard, to really enjoy as their last bite as they say thank you, and we say thank you to them. Their faces when they try something and they’re just mesmerized by the taste and the freshness, brings me joy that we’ve done something right.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"7197\">\u003cstrong data-start=\"5967\" data-end=\"5986\">Leslie Sbrocco:\u003c/strong> All right, Sarah, you know the phrase “farm to table” is so overused sometimes. I mean, this really is about “orchard to table.” This is—this is the real deal, isn’t it?\u003cbr />\n\u003cbr data-start=\"6156\" data-end=\"6159\" />\u003cstrong data-start=\"6159\" data-end=\"6172\">Sarah Oh:\u003c/strong> That’s the perfect way of putting it. When you look at the menu, what I love is they’ll feature the farms’ names. It’s something that it’s so subtle and small, but it makes a really big difference, I think, in understanding where the food comes from.\u003cbr />\n\u003cbr data-start=\"6423\" data-end=\"6426\" />\u003cstrong data-start=\"6426\" data-end=\"6445\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr />\n\u003cbr data-start=\"6452\" data-end=\"6455\" />\u003cstrong data-start=\"6455\" data-end=\"6468\">Sarah Oh:\u003c/strong> I always start with the seasonal salad. It is truly seasonal, so it will depend on what fruits are in season. I went recently and I got little gem lettuces with peaches and just a really light vinaigrette that doesn’t overpower the fruit or the lettuces. You can even taste the sweetness of the lettuce.\u003cbr />\n\u003cbr data-start=\"6772\" data-end=\"6775\" />\u003cstrong data-start=\"6775\" data-end=\"6794\">George Andrews:\u003c/strong> One of the best starters for me was the smashed cucumber salad. And the cucumbers are all sliced in different directions, so you kind of get some different textures, right? But they’re sitting in a soy milk and sesame broth, and it’s all topped with a little bit of chili oil. So I found myself trying to push away my tablemates.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"5624\">\u003cstrong data-start=\"60\" data-end=\"79\">Leslie Sbrocco:\u003c/strong> Right. You wanted all the cucumbers to yourself.\u003cbr />\n\u003cbr data-start=\"128\" data-end=\"131\" />\u003cstrong data-start=\"131\" data-end=\"150\">George Andrews:\u003c/strong> I wanted them all to myself.\u003cbr />\n\u003cbr data-start=\"179\" data-end=\"182\" />\u003cstrong data-start=\"182\" data-end=\"201\">Leslie Sbrocco:\u003c/strong> [Laughs] What about you, Leslie?\u003cbr />\n\u003cbr data-start=\"234\" data-end=\"237\" />\u003cstrong data-start=\"237\" data-end=\"266\">Leslie Griffin Robertson:\u003c/strong> Every single dish had something jazzy going on, something creative. We had the crispy duck appetizer, and we also had the duck entrée. They were very different. The appetizer was kind of a little explosion of flavors. We’re kind of like knocking each other’s forks out of the way.\u003cbr />\n\u003cbr data-start=\"547\" data-end=\"550\" />\u003cstrong data-start=\"550\" data-end=\"569\">George Andrews:\u003c/strong> So we also had the duck appetizer, and it came with a crisp little apple slaw with it. And the sauce was kind of a pomegranate and gochujang glaze. Perfectly crisp. My tablemate, other than myself and my fiancé, we were a table of three, is vegetarian, so I only had to share with one person.\u003cbr />\n\u003cbr data-start=\"862\" data-end=\"865\" />\u003cstrong data-start=\"865\" data-end=\"884\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr />\n\u003cbr data-start=\"893\" data-end=\"896\" />\u003cstrong data-start=\"896\" data-end=\"915\">George Andrews:\u003c/strong> I was also celebrating my birthday, so I got to—yeah, I got to kind of pull rank a little bit on whichever dishes that I wanted.\u003cbr />\n\u003cbr data-start=\"1044\" data-end=\"1047\" />\u003cstrong data-start=\"1047\" data-end=\"1060\">Sarah Oh:\u003c/strong> This is more of a side, but I love the rolls. They have these Hokkaido milk bread rolls. So fluffy. Nice chew when you bite into it, and they serve it with this incredible butter. One time I finished the rolls and there was leftover butter and I asked the waiter if I could take the butter home, it was that good. It’s very velvety and soft, and it’s great for sopping up those juices from the cucumber or other appetizers.\u003cbr />\n\u003cbr data-start=\"1484\" data-end=\"1487\" />\u003cstrong data-start=\"1487\" data-end=\"1506\">George Andrews:\u003c/strong> We did all starters, actually. So the graffiti eggplant dip was so fabulous. Perfectly smooth, rich, kind of like a mapo mushroom sauce over the top. A wonderful cool cream on the side, with semolina crackers, which were kind of like big, long shards—looked like broken glass but made of semolina. We were all fighting over that one as well.\u003cbr />\n\u003cbr data-start=\"1848\" data-end=\"1851\" />\u003cstrong data-start=\"1851\" data-end=\"1870\">Leslie Sbrocco:\u003c/strong> It was a battle, I’m guessing.\u003cbr />\n\u003cbr data-start=\"1901\" data-end=\"1904\" />\u003cstrong data-start=\"1904\" data-end=\"1933\">Leslie Griffin Robertson:\u003c/strong> It was perfection. Every single mouthful at that place, no matter what we ordered, was outstanding.\u003cbr />\n\u003cbr data-start=\"2033\" data-end=\"2036\" />\u003cstrong data-start=\"2036\" data-end=\"2049\">Sarah Oh:\u003c/strong> I forget that it’s a starter. I always think of it as a main dish because it’s so substantial.\u003cbr />\n\u003cbr data-start=\"2144\" data-end=\"2147\" />\u003cstrong data-start=\"2147\" data-end=\"2166\">George Andrews:\u003c/strong> Another star for us was the ugly mushroom pasta. A symphony of mushrooms, right?\u003cbr />\n\u003cbr data-start=\"2247\" data-end=\"2250\" />\u003cstrong data-start=\"2250\" data-end=\"2269\">Leslie Sbrocco:\u003c/strong> And all ugly.\u003cbr />\n\u003cbr data-start=\"2283\" data-end=\"2286\" />\u003cstrong data-start=\"2286\" data-end=\"2305\">George Andrews:\u003c/strong> Well, I would say beautiful.\u003cbr />\n\u003cbr data-start=\"2334\" data-end=\"2337\" />\u003cstrong data-start=\"2337\" data-end=\"2366\">Leslie Griffin Robertson:\u003c/strong> I thought it was gorgeous.\u003cbr />\n\u003cbr data-start=\"2393\" data-end=\"2396\" />\u003cstrong data-start=\"2396\" data-end=\"2409\">Sarah Oh:\u003c/strong> Spectacular, though.\u003cbr />\n\u003cbr data-start=\"2430\" data-end=\"2433\" />\u003cstrong data-start=\"2433\" data-end=\"2452\">George Andrews:\u003c/strong> And then once you kind of get below that layer, you have these little boats of pasta filled with even more mushroom, luscious sauce underneath. It was a dream.\u003cbr />\n\u003cbr data-start=\"2612\" data-end=\"2615\" />\u003cstrong data-start=\"2615\" data-end=\"2634\">Leslie Sbrocco:\u003c/strong> And you’re agreeing.\u003cbr />\n\u003cbr data-start=\"2655\" data-end=\"2658\" />\u003cstrong data-start=\"2658\" data-end=\"2687\">Leslie Griffin Robertson:\u003c/strong> Oh, that’s the dish that we will all really remember. Everything at this restaurant was special. We had the char siu pork, which was a pork belly. This was like silk in your mouth. Beautifully prepared, just the right amount of seasoning. And it came with this hot mustard, which was delicious.\u003cbr />\n\u003cbr data-start=\"2982\" data-end=\"2985\" />\u003cstrong data-start=\"2985\" data-end=\"2998\">Sarah Oh:\u003c/strong> I had the salmon. The quality of the salmon is such that all they did was serve it with some stuffed peppers. Very fresh. And it was the perfect pairing of the sweetness from the peppers with the richness of the salmon. It’s super simple. Just a great fish.\u003cbr />\n\u003cbr data-start=\"3256\" data-end=\"3259\" />\u003cstrong data-start=\"3259\" data-end=\"3278\">Leslie Sbrocco:\u003c/strong> And did you have anything to drink with this?\u003cbr />\n\u003cbr data-start=\"3324\" data-end=\"3327\" />\u003cstrong data-start=\"3327\" data-end=\"3356\">Leslie Griffin Robertson:\u003c/strong> I did. I had the housemade rose geranium spritzer. I’m an herb gardener myself, so of course I had to try that, and it was perfect. Like, it did not beat you over the head with rose geranium. You had to get about halfway down the spritzer in order to get it, and then when it came, it was perfect.\u003cbr />\n\u003cbr data-start=\"3654\" data-end=\"3657\" />\u003cstrong data-start=\"3657\" data-end=\"3676\">Leslie Sbrocco:\u003c/strong> Oh, nice.\u003cbr />\n\u003cbr data-start=\"3686\" data-end=\"3689\" />\u003cstrong data-start=\"3689\" data-end=\"3708\">George Andrews:\u003c/strong> Well, is it too early to talk about dessert?\u003cbr />\n\u003cbr data-start=\"3753\" data-end=\"3756\" />\u003cstrong data-start=\"3756\" data-end=\"3775\">Leslie Sbrocco:\u003c/strong> It never is. No.\u003cbr />\n\u003cbr data-start=\"3792\" data-end=\"3795\" />\u003cstrong data-start=\"3795\" data-end=\"3814\">George Andrews:\u003c/strong> So if I could go back and just have this peach galette, I would, and it would be the only thing that I ate for the rest of my life. It was a beautiful mound of peaches sitting atop a very crisp puff pastry, beautifully pleated and studded with sanding sugar so it’s extra crisp. And then sitting above is the real star that makes it so amazing, which is the yogurt semifreddo. And as soon as it touches your tongue, it just dissipates completely. But it brought it all together.\u003cbr />\n\u003cbr data-start=\"4293\" data-end=\"4296\" />\u003cstrong data-start=\"4296\" data-end=\"4325\">Leslie Griffin Robertson:\u003c/strong> I got to put in a word for the chocolate cake. OMG, you guys. Texturally, it was almost like a cross between pudding and cake. Not too sweet. Perfectly balanced flavors and five people going at it with spoons.\u003cbr />\n\u003cbr data-start=\"4535\" data-end=\"4538\" />\u003cstrong data-start=\"4538\" data-end=\"4557\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr />\n\u003cbr data-start=\"4566\" data-end=\"4569\" />\u003cstrong data-start=\"4569\" data-end=\"4598\">Leslie Griffin Robertson:\u003c/strong> It was—it was perfection.\u003cbr />\n\u003cbr data-start=\"4624\" data-end=\"4627\" />\u003cstrong data-start=\"4627\" data-end=\"4646\">Leslie Sbrocco:\u003c/strong> And how was the service?\u003cbr />\n\u003cbr data-start=\"4671\" data-end=\"4674\" />\u003cstrong data-start=\"4674\" data-end=\"4703\">Leslie Griffin Robertson:\u003c/strong> I can’t put enough emphasis on the service, too, because we were seated in the outside area. So there were heaters to make sure we were warm. And sometimes when you get seated outside, you get forgotten a little bit. Not at this place.\u003cbr />\n\u003cbr data-start=\"4939\" data-end=\"4942\" />\u003cstrong data-start=\"4942\" data-end=\"4961\">Leslie Sbrocco:\u003c/strong> You agree?\u003cbr />\n\u003cbr data-start=\"4972\" data-end=\"4975\" />\u003cstrong data-start=\"4975\" data-end=\"4994\">George Andrews:\u003c/strong> I definitely agree. I will be going back next year for my birthday and probably a number of times in between.\u003cbr />\n\u003cbr data-start=\"5104\" data-end=\"5107\" />\u003cstrong data-start=\"5107\" data-end=\"5136\">Leslie Griffin Robertson:\u003c/strong> My husband has already asked for it for his birthday next year, so it’s gonna become a birthday destination.\u003cbr />\n\u003cbr data-start=\"5245\" data-end=\"5248\" />\u003cstrong data-start=\"5248\" data-end=\"5267\">Leslie Sbrocco:\u003c/strong> I would say that’s high praise.\u003cbr />\n\u003cbr data-start=\"5299\" data-end=\"5302\" />\u003cstrong data-start=\"5302\" data-end=\"5315\">Sarah Oh:\u003c/strong> That’s what I like. You know, you can go for your birthday, you can go for a Friday night meal. And it really does have this cozy, inviting feel.\u003cbr />\n\u003cbr data-start=\"5461\" data-end=\"5464\" />\u003cstrong data-start=\"5464\" data-end=\"5483\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"5509\" data-end=\"5516\">Pomet\u003c/em>, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $80.\u003c/p>\n\u003cp data-start=\"5626\" data-end=\"5744\">Looking for more Bay Area bites you’ve just got to try? Check out \u003cem data-start=\"5692\" data-end=\"5710\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp data-start=\"5746\" data-end=\"6081\">I have to thank my incredibly articulate guests on this week’s show—Sarah Oh, who appreciates the farm-driven menu at \u003cem data-start=\"5864\" data-end=\"5871\">Pomet\u003c/em> in Oakland; Leslie Griffin Robertson, who always takes home an extra bowl from \u003cem data-start=\"5951\" data-end=\"5965\">Gumbo Social\u003c/em> in San Francisco; and George Andrews, who pairs his branzino with bay views at \u003cem data-start=\"6045\" data-end=\"6067\">The Bungalow Kitchen\u003c/em> in Tiburon.\u003c/p>\n\u003cp data-start=\"6083\" data-end=\"6427\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6174\" data-end=\"6200\">Check, Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr />\n\u003cbr data-start=\"6270\" data-end=\"6273\" />\u003cstrong data-start=\"6273\" data-end=\"6286\">Sarah Oh:\u003c/strong> Cheers.\u003cbr />\n\u003cbr data-start=\"6294\" data-end=\"6297\" />\u003cstrong data-start=\"6297\" data-end=\"6316\">George Andrews:\u003c/strong> Cheers.\u003cbr />\n\u003cbr data-start=\"6324\" data-end=\"6327\" />\u003cstrong data-start=\"6327\" data-end=\"6346\">Leslie Sbrocco:\u003c/strong> Did you have fun?\u003cbr />\n\u003cbr data-start=\"6364\" data-end=\"6367\" />\u003cstrong data-start=\"6367\" data-end=\"6386\">George Andrews:\u003c/strong> Yeah.\u003cbr />\n\u003cbr data-start=\"6392\" data-end=\"6395\" />\u003cstrong data-start=\"6395\" data-end=\"6414\">Leslie Sbrocco:\u003c/strong> Yes! Whee!\u003c/p>\n\u003cp data-start=\"6429\" data-end=\"6457\">[Indistinct conversations]\u003c/p>\n\u003cp data-start=\"6459\" data-end=\"6956\">\u003cstrong data-start=\"6459\" data-end=\"6476\">Dontaye Ball:\u003c/strong> Me and gumbo are in a heavy marriage together. Her and I, we’ve been seeing each other for quite some time. [Laughs] The social piece I thought was really important because typically when you have gumbo, you’re having it with people you love and care about. So if you’re having a tough day, the gumbo should ease the tension of the conversation. I’ve never seen anyone have a fight when a bowl of gumbo is present. Only rough argument’s when, who’s gonna get the last crab leg?\u003c/p>\n\u003cp data-start=\"6958\" data-end=\"6972\">[ Laughter ]\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\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-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966;\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr />\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966;\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Chile $15\u003c/em>\u003cbr />\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n",
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"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\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-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966;\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr />\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966;\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Chile $15\u003c/em>\u003cbr />\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr />\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>California $15\u003c/em>\u003cbr />\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966;\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr />\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr />\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>California $15\u003c/em>\u003cbr />\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966;\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr />\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Ready to discover some new Bay Area flavors? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back in November with handpicked recommendations for local restaurants you won’t want to miss! On each episode of this James Beard and Emmy Award-winning series, three locals sit down with host Leslie Sbrocco to rave about their favorite neighborhood eats. After checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From 12-hour lamb shoulder tandoor in San Francisco to rich, bold flavors of Central Asian dishes in San Jose, we’ve scoured the Bay for the best bites and standout spots so you don’t have to! Join us for four new episodes, \u003cstrong>Thursdays beginning November 7 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr />\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/jzfYQlwmeDo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" 0=\"allowfullscreen\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>November 7\u003c/strong>\u003c/p>\n\u003cp>• A hidden gem featuring elevated comfort food like mascarpone toast and honey fried chicken at \u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003cbr />\n• Creative and colorful Mexican fare, featuring tostadas de birria and birria bacon cheeseburgers at \u003cstrong>Tostadas\u003c/strong> (San Jose)\u003cbr />\n• Fiery hot pots with numbing Sichuan spices and customizable ingredients at \u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003cbr />\n• “Cecilia Tries It” explores Goth-themed treats from specialty donuts to artisanal chocolates onboard the USS Hornet at \u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/p>\n\u003cp>\u003cstrong>November 14\u003c/strong>\u003c/p>\n\u003cp>• A vibrant and warm spot serving açaí bowls and other Brazilian favorites at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003cbr />\n• Contemporary Mediterranean flavors like 12-hour lamb shoulder tandoor and wild pistachio coffee at \u003cstrong>Dalida\u003c/strong> (San Francisco)\u003cbr />\n• Delicious Mexican favorites like platos de carne and tacos de pescado from the family-owned \u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/p>\n\u003cp>\u003cstrong>November 21\u003c/strong>\u003c/p>\n\u003cp>• Thin-crust, crispy-edged pizzas since 1968 from a beloved local institution at \u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003cbr />\n• Comforting breakfast and lunch classics like chicken fried steak and sweet cream pancakes at \u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003cbr />\n• Fresh, sustainably sourced seafood with breathtaking views of Tomales Bay at \u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003cbr />\n• “Cecilia Tries It” explores the journey of oysters from ocean to table at \u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/p>\n\u003cp>\u003cstrong>November 28\u003c/strong>\u003c/p>\n\u003cp>• Traditional Indian flavors with innovative techniques like paneer chili rolls and jackfruit toast at \u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003cbr />\n• Juicy, creatively topped burgers, fried mac and cheese and other season American comforts served al fresco at \u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003cbr />\n• Boldly flavored Central Asian dishes like hand-pulled noodles and big plate chicken at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003cbr />\n• “Cecilia Tries It” samples gourmet eats from local Sonoma bites to globally inspired street food at the \u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/p>\n\u003cp>Is your favorite restaurant missing from the lineup? There’s still time to shout out your go-to spot! We’re on the lookout for our next round of guests, and we want to hear from you. Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/p>\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value=\"{"1":2,"2":"The Butter House (Seaside)"}\" data-sheets-userformat=\"{"2":9153,"3":{"1":0},"9":1,"10":1,"11":4,"12":0,"16":9}\">Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" />\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966;\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr />\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Piemonte, Italy $54\u003cbr />\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966;\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr />\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr />\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp> \u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value=\"{"1":2,"2":"The Butter House (Seaside)"}\" data-sheets-userformat=\"{"2":9153,"3":{"1":0},"9":1,"10":1,"11":4,"12":0,"16":9}\">Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" />\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966;\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr />\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Piemonte, Italy $54\u003cbr />\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966;\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr />\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr />\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp> \u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 3, airs Thursday, May 2, 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>With contemporary takes on Filipino favorites, \u003cstrong>Abacá\u003c/strong>, located inside the Kimpton Alton Hotel on San Francisco’s Fisherman’s Wharf, charms with its savory sisig fried rice and colorful ube coladas. Next up, in Oakland’s Diamond District, \u003cstrong>Bombera\u003c/strong> features farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage, offering dishes from spicy carrots to smoked trout tostadas. Finally, diners head to the North Bay at \u003cstrong>The Caprice\u003c/strong>, a hidden gem where romantic bay views are paired with thoughtfully-crafted dishes from land and sea in Tiburon — all since the 1950s.\u003c/p>\n\u003cfigure id=\"attachment_22201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22201\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Scotty Bastable, Cynthia Bazan and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Abacá \u003c/span>\u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bomberaoakland.com/\">\u003cstrong>Bombera\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thecaprice.com/\">\u003cstrong>The Caprice\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 2, airs Thursday, April 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes more waves in the Monterey Bay Area! Located next to Soquel Creek in Capitola, the historic \u003cstrong>Shadowbrook\u003c/strong> serves up their signature Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters. Then, with unique favorites like buttery roasted bone marrow, \u003cstrong>Villa Azteca\u003c/strong> brings an unexpected twist to Mexican cuisine in Salinas — alongside classics like chile relleno and chilaquiles. Finally, just off of Lighthouse Avenue, \u003cstrong>Wild Fish\u003c/strong> in Pacific Grove dishes up organic bistro fare — from ling cod katsu to bouillabaisse — that’s locally fished, farmed, and foraged. Reporter Cecilia Phillips rounds out this week’s episode with a visit to \u003cstrong>Gizdich Ranch\u003c/strong> in Watsonville for a taste of its jams, fruit picking, and famous seasonal pies.\u003c/p>\n\u003cfigure id=\"attachment_22188\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22188\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ruthie Velasquez, Mike Mollica and Espie Castro from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.shadowbrook-capitola.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value=\"{"1":2,"2":"The Butter House (Seaside)"}\" data-sheets-userformat=\"{"2":9153,"3":{"1":0},"9":1,"10":1,"11":4,"12":0,"16":9}\">Shadowbrook \u003c/span>\u003c/strong>(Capitola)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://villaazteca.com/\">\u003cstrong>Villa Azteca\u003c/strong> (Salinas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.wild-fish.com/\">\u003cstrong>Wild Fish\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.gizdich-ranch.com/\">\u003cstrong>Gizdich Ranch\u003c/strong> (Watsonville)\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-22190\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-scaled.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"https://www.dallaterra.com/producer/almare-spritz\">Almare ‘Spritz Classico’\u003c/a>\u003c/span>\u003cbr />\n\u003c/strong>\u003cem>Veneto, Italy $15\u003c/em>\u003cbr />\nIf you’ve ever been to northern Italy, the drink to start any evening is a spritz made with Prosecco and a garnet-hued bitters. This lovely new line of open-and-enjoy spritz bottlings hail from Italy’s Veneto region. For three generations the Maschio family has been crafting Prosecco there. As an homage to their love of sipping spritzes with friends by the seaside, they created the Almare brand. The ‘Classico’ is made from local white Glera grapes and herbal, orange-scented bitters that impart a complex finish. It’s lightly fizzy, low alcohol, fresh and FUN! Pour over ice with a slice of citrus and prepare to take a relaxing taste trip to Italy.\u003c/p>\n\u003cp>\u003ca href=\"https://legrandcourtage.com\">\u003cstrong>\u003cspan style=\"color: #339966;\">Le Grand Courtâge ‘Grand Cuvee’ Brut Rosé\u003c/span>\u003c/strong>\u003c/a>\u003cbr />\n\u003cem>France $42 (for six single-serve bottles)\u003c/em>\u003cbr />\nNot all French bubbly comes from Champagne. There are plenty of other delicious sparklers from the famed country of wine. This elegantly affordable pink sparkler is red berry scented with vibrant sweet fruit flavors, which makes it ideal as a cocktail sipper, with spicy fare, or alongside brunch. Created by an American woman who moved to France, the company is owned and managed by an all-female team who take their motto “live joyously” to heart…and glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966;\">\u003cstrong>2022 Sonoma Cutrer Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Russian River Valley, Sonoma County, California $25\u003c/em>\u003cbr />\nOne of Sonoma’s classic producers, Sonoma Cutrer is known for its world-class Chardonnay and Pinot Noir. Their pretty-in-pink rosé, however, is the one to seek out for spring and summer sipping. A fruit bowl of flavor packed into the bottle, this crisp and aromatic dry-styled pink is a wonderful wine to welcome warm weather. It has the freshness to complement grilled fish and vegetables but sports enough Pinot Noir structure to pair with roast pork chops or panko-crusted fried chicken.\u003c/p>\n",
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"title": "Check, Please! Bay Area reviews: Shadowbrook, Villa Azteca, Wild Fish | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 2, airs Thursday, April 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes more waves in the Monterey Bay Area! Located next to Soquel Creek in Capitola, the historic \u003cstrong>Shadowbrook\u003c/strong> serves up their signature Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters. Then, with unique favorites like buttery roasted bone marrow, \u003cstrong>Villa Azteca\u003c/strong> brings an unexpected twist to Mexican cuisine in Salinas — alongside classics like chile relleno and chilaquiles. Finally, just off of Lighthouse Avenue, \u003cstrong>Wild Fish\u003c/strong> in Pacific Grove dishes up organic bistro fare — from ling cod katsu to bouillabaisse — that’s locally fished, farmed, and foraged. Reporter Cecilia Phillips rounds out this week’s episode with a visit to \u003cstrong>Gizdich Ranch\u003c/strong> in Watsonville for a taste of its jams, fruit picking, and famous seasonal pies.\u003c/p>\n\u003cfigure id=\"attachment_22188\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22188\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ruthie Velasquez, Mike Mollica and Espie Castro from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.shadowbrook-capitola.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value=\"{"1":2,"2":"The Butter House (Seaside)"}\" data-sheets-userformat=\"{"2":9153,"3":{"1":0},"9":1,"10":1,"11":4,"12":0,"16":9}\">Shadowbrook \u003c/span>\u003c/strong>(Capitola)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://villaazteca.com/\">\u003cstrong>Villa Azteca\u003c/strong> (Salinas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.wild-fish.com/\">\u003cstrong>Wild Fish\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.gizdich-ranch.com/\">\u003cstrong>Gizdich Ranch\u003c/strong> (Watsonville)\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-22190\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-scaled.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966;\">\u003ca style=\"color: #339966;\" href=\"https://www.dallaterra.com/producer/almare-spritz\">Almare ‘Spritz Classico’\u003c/a>\u003c/span>\u003cbr />\n\u003c/strong>\u003cem>Veneto, Italy $15\u003c/em>\u003cbr />\nIf you’ve ever been to northern Italy, the drink to start any evening is a spritz made with Prosecco and a garnet-hued bitters. This lovely new line of open-and-enjoy spritz bottlings hail from Italy’s Veneto region. For three generations the Maschio family has been crafting Prosecco there. As an homage to their love of sipping spritzes with friends by the seaside, they created the Almare brand. The ‘Classico’ is made from local white Glera grapes and herbal, orange-scented bitters that impart a complex finish. It’s lightly fizzy, low alcohol, fresh and FUN! Pour over ice with a slice of citrus and prepare to take a relaxing taste trip to Italy.\u003c/p>\n\u003cp>\u003ca href=\"https://legrandcourtage.com\">\u003cstrong>\u003cspan style=\"color: #339966;\">Le Grand Courtâge ‘Grand Cuvee’ Brut Rosé\u003c/span>\u003c/strong>\u003c/a>\u003cbr />\n\u003cem>France $42 (for six single-serve bottles)\u003c/em>\u003cbr />\nNot all French bubbly comes from Champagne. There are plenty of other delicious sparklers from the famed country of wine. This elegantly affordable pink sparkler is red berry scented with vibrant sweet fruit flavors, which makes it ideal as a cocktail sipper, with spicy fare, or alongside brunch. Created by an American woman who moved to France, the company is owned and managed by an all-female team who take their motto “live joyously” to heart…and glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966;\">\u003cstrong>2022 Sonoma Cutrer Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Russian River Valley, Sonoma County, California $25\u003c/em>\u003cbr />\nOne of Sonoma’s classic producers, Sonoma Cutrer is known for its world-class Chardonnay and Pinot Noir. Their pretty-in-pink rosé, however, is the one to seek out for spring and summer sipping. A fruit bowl of flavor packed into the bottle, this crisp and aromatic dry-styled pink is a wonderful wine to welcome warm weather. It has the freshness to complement grilled fish and vegetables but sports enough Pinot Noir structure to pair with roast pork chops or panko-crusted fried chicken.\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 1, airs Thursday, April 18, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes its first splash in the Monterey Bay Area! First up, \u003cstrong>The Butter House\u003c/strong> serves up satisfying and sumptuous American classics with a Filipino and Pacific Islander twist, perfect against the fresh air of Monterey County’s Seaside — think fried chicken & waffles next to pork belly fried rice. Then, with picturesque views of the bay on Monterey’s Old Fisherman’s Wharf, \u003cstrong>Cafe Fina\u003c/strong> dishes up some of the region’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels. Lastly, tucked away in warm and welcoming Carmel Valley, \u003cstrong>Corkscrew Cafe\u003c/strong> is home to an elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas.\u003c/p>\n\u003cfigure id=\"attachment_22181\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22181\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peter Alter, Kim Lammie and Travis Elder from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thebutterhouse.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>The Butter House \u003c/span>\u003c/strong>(Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cafefina.com/\">\u003cstrong>Cafe Fina\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.corkscrewcafe.com/\">\u003cstrong>Corkscrew Cafe\u003c/strong> (Carmel Valley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 1, airs Thursday, April 18, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes its first splash in the Monterey Bay Area! First up, \u003cstrong>The Butter House\u003c/strong> serves up satisfying and sumptuous American classics with a Filipino and Pacific Islander twist, perfect against the fresh air of Monterey County’s Seaside — think fried chicken & waffles next to pork belly fried rice. Then, with picturesque views of the bay on Monterey’s Old Fisherman’s Wharf, \u003cstrong>Cafe Fina\u003c/strong> dishes up some of the region’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels. Lastly, tucked away in warm and welcoming Carmel Valley, \u003cstrong>Corkscrew Cafe\u003c/strong> is home to an elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas.\u003c/p>\n\u003cfigure id=\"attachment_22181\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22181\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peter Alter, Kim Lammie and Travis Elder from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thebutterhouse.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>The Butter House \u003c/span>\u003c/strong>(Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cafefina.com/\">\u003cstrong>Cafe Fina\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.corkscrewcafe.com/\">\u003cstrong>Corkscrew Cafe\u003c/strong> (Carmel Valley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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Check out four new episodes, \u003cb>Thursdays beginning April 18 at 7:30pm on KQED 9\u003c/b> for new, tasty recommendations for local restaurants you won’t want to miss!\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Here’s a sneak peek of what you can expect this April:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/Y2ihc5GniB8\u003c/p>\n\u003cp>\u003cb>April 18 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Satisfying and sumptuous American classics with a Filipino and Pacific Islander twist — like fried chicken & waffles next to pork belly fried rice — at \u003c/span>\u003cb>The Butter House\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Seaside)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Picturesque views paired with some of the Monterey Bay’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels at \u003c/span>\u003cb>Cafe Fina\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Monterey)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> An elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas — at \u003c/span>\u003cb>Corkscrew Cafe\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Carmel Valley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 25 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Signature dishes like Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters at the historic \u003c/span>\u003cb>Shadowbrook \u003c/b>\u003cspan style=\"font-weight: 400;\">(Capitola)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> An unexpected twist to Mexican cuisine in Salinas — like buttery roasted bone marrow — alongside classics like chile relleno and chilaquiles at \u003c/span>\u003cb>Villa Azteca\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Salinas)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Organic bistro fare — from lingcod katsu to bouillabaisse — that’s locally fished, farmed, and foraged at \u003c/span>\u003cb>Wild Fish\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Pacific Grove)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> “Cecilia Tries It” gets a taste of jams, fruit picking, and famous seasonal pies at \u003c/span>\u003cb>Gizdich Ranch\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Watsonville)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 2\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Contemporary and charming takes on Filipino favorites — like savory sisig fried rice and colorful ube coladas — inside the Kimpton Alton Hotel at \u003c/span>\u003cb>Abacá \u003c/b>\u003cspan style=\"font-weight: 400;\">(San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage with dishes like spicy carrots and smoked trout tostadas at \u003c/span>\u003cb>Bombera \u003c/b>\u003cspan style=\"font-weight: 400;\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Romantic bay views paired with thoughtfully-crafted dishes from land and sea since the 1950s at\u003c/span>\u003cb> The Caprice\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Tiburon)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 9\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> An innovative menu inspired by the night markets and street festivals of Taiwan at the women-, queer-, and immigrant-owned \u003c/span>\u003cb>Good to Eat\u003c/b>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> Seasonal California-Mediterranean bites along classic films, taking “dinner and a movie” to a whole new level at \u003c/span>\u003cb>Foreign Cinema\u003c/b>\u003cspan style=\"font-weight: 400;\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400;\"> A mouthwatering taste of Ethiopia with savory samosas and freshly-baked injera bread, bringing East Africa to the East Bay at \u003c/span>\u003cb>Barcote \u003c/b>\u003cspan style=\"font-weight: 400;\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>“Cecilia Tries It” visits \u003cstrong>Pop-Ups on the Plaza\u003c/strong> at San Francisco’s Ferry Terminal Plaza and Ferry Plaza Farmers Market, a series of events showcasing Black-owned businesses (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Don’t see your favorite restaurant on the list? 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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"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 />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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",
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"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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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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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": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"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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"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
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"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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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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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}
},
"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": {
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"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": {
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"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"
}
},
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